Tarragon Chicken Quiche

• 5 oz aged white cheddar cheese, cut into pieces

Pastry

• 3 oz yellow cornmeal
• 7 ½ oz all-purpose flour, plus extra to dust
• 3 ½ oz white wine
• 2 ½ oz extra virgin olive oil
• 1 pinch salt

Filling

• 1 lemon, thin peel only, no pith
• 1 tsp dried tarragon
• ½ tsp dried thyme
• ¾ tsp salt
• 1 pinch ground black pepper
• 3 ½ oz shallots, halved
• 1 garlic clove
• 12 oz chicken thighs, boneless and skinless, cut into pieces (1 in.)
• 2 tsp Dijon mustard
• 3 large eggs
• 8 oz cream