Chicken quiche with spinach, mushrooms and chicken livers

Shape the dough, line the crust and rest it in the cold, ideally overnight; blind bake.

Heat a large pot, add the fat and the crushed garlic; add the spinach in two batches, letting the first wilt before adding the rest. Season with salt and pepper.

Cover and steam about 1 minute.

Uncover and stir swiftly for 2 more minutes; drain the spinach and set aside.

Separate the tender from the breast. Heat a skillet over medium-high with duck fat or butter and oil; sprinkle the pan bottom lightly with coarse salt.

Sear the breast skin side down about 10 minutes until crisp and golden; salt the top. Flip when the meat turns from pink to white around the edges.

Cook the other side 6 to 8 minutes or until cooked through; season with black pepper and rest on a plate.

In the pan with the brown bits, cook the onions about 10 minutes, then the garlic until fragrant.

Add the chicken livers and saute about 3 minutes per side; season with salt and pepper. Transfer to a chilled tray to cool quickly.

Add a bit more fat to the hot pan and cook the mushrooms covered a couple of minutes to steam; drain excess liquid and finish with a splash of heavy cream.

Off the heat, fold in the cooked cubed potatoes, persillade and spinach, with any juice from the rested chicken. Slice the breast.

Mix the half-and-half with the eggs; season with salt, pepper and a touch of nutmeg.

Layer the shredded cheese in the bottom of the crust so it seals small holes and cracks as it melts.

Spread in the goat cheese, onion and liver mixture, mushrooms, potatoes, spinach and chicken; fill to the top with custard and sprinkle grated Parmigiano Reggiano over.

Bake 35 minutes.