Ingredients:
For puff pastry:

1. Flour = 2-1/4 Cup
2. Salt = 1 tsp
3. Butter (softened) = 3/4 Cup
4. Ice cold water = 4-6 tbsp
5. Water = as req to make dough

For Quiche Custard:

1. Eggs = 3
2. Nutmeg powder = pinch
3. Salt = 1/2 tsp
4. Black pepper powder = 1/2 tsp
5. Cream = 1 Cup

For chicken filling:

1. Oil = 2 tbsp
2. Chicken = 1 cup (cut into cubes)
3. Ginger and garlic paste = 1 tsp
4. Salt = 1/4 tsp
5. Red chilli powder = 1/4 tsp
6. Black pepper powder = 1/4 tsp
7. Onion (chopped) 1/4 cup
8. Carrot = 1/4 cup
9. Jalapeno = 6-7
10. Cheddar cheese = 1/4 Cup

Method:

1. For puff pastry in a bowl mix together flour, salt,
   butter, ice chilled water & water to make dough, wrap it in plastic and put
   in fridge for 30 minutes.
2. On working table, sprinkle flour and roll dough with the
   help of rolling pin. Now place the crust into the bottom of the pan.
3. Now place a sheet butter paper over the crust and cover
   the butter Paper with coins or beans and bake for 15 min at
   180C. This process is called blind baking.
4. After 15 min remove all the coins.
5. For it’s quiche custard in a bowl add eggs,nutmeg powder, salt, black pepper
   powder & cream whisk and put it aside.
6. For chicken filling in a pan add oil,
   chicken cubes, ginger and
   garlic paste, salt,red chilli powder, black pepper powder, onion,carrot mix well.
7. Put all the filling over the pie crust put some jalapeño’s & cheddar cheese.
8. Now add quiche custard over it & bake at 180C for 10 minutes.
9. Serve hot