Self-Crusting Chicken and Corn Quiche

Position rack in center of oven and preheat to 180°C (356°F). Grease a 25cm deep pie dish with butter.

In a large measuring cup, whisk together eggs, milk, and melted butter until completely homogeneous. (The eggs should be at room temperature for better emulsification. Cold eggs can cause the mixture to curdle slightly.)

Place sifted flour in a large bowl and create a well in the center. Gradually whisk in the egg-milk mixture, starting slowly to prevent lumps. Continue whisking until you have a smooth batter. (This creates the protein matrix that will set during baking, forming its own crust through coagulation.)

Fold in 80g of the grated cheese, diced chicken, creamed corn, parsley, chives, salt, and pepper until evenly distributed.

Pour mixture into the prepared pie dish and sprinkle remaining 40g cheese over the surface.

Bake for 35-40 minutes until the center is set (internal temperature should reach 71°C/160°F) and the top is golden brown. Test doneness by inserting a knife into the center - it should come out clean. (The proteins coagulate and the flour creates structure as moisture evaporates, essentially forming a crust while the custard sets.)

Cool for 5 minutes before slicing to allow the proteins to finish setting.