CHICKEN & LEEK QUICHE

Nutritional Content (per serve, makes 16 serves)

Calories- 237 Carbohydrates- 8g Fats- 17g Protein- 13g

Ingredients- Crust

1 & 1/2 cups wholemeal spelt flour
110g butter, cold preferably from grass-fed cow (chopped)
1/8 cup iced water
Method- Crust 
1) Process flour & butter until mixture resembles fine breadcrumbs.  (if you don’ t have food processor, use the rub in method)
2) Add iced water & blend until it comes together (you may need a little more water but the pastry should be quite stiff not soft)
3) Cover with plastic wrap and refrigerate for 30 minutes
4) Roll pastry to about 3mm thick, place in greased quiche tin, prick bottom with fork and refrigerate for 1 hour
5) Blind Bake (glad bake & rice over pastry) at 180 degrees Celsius for 20 minutes 6) Remove paper & rice and cook further 10 minutes and then set a side to cool
Ingredients- Filling

400g of chicken breasts, preferably organic and pastured chicken (poache the chicken and then keep the stock for later)
1 Leek
1 small onion
70g butter
1 tab extra virgin olive oil
1 clove garlic
1/3 cup reserved stock
1/2 cup full fat cream
1/2 cup full fat milk
3/4 cup full fat tasty cheese
1/4 cup feta or goats cheese
1 tab parsley
2 tab sage
4 eggs
Method- Filling
1) Poach the chicken, cool and cut into pieces. Preheat oven to 180 degrees Celsius
2) Heat butter & oil over medium heat and add leeks, onion & garlic and a little unrefined se salt. cook, stirring occasionally until soft & starting to caramelise
3) Add stock & chicken & simmer for 5 minutes. Then cool slightly
4) Place in pie shell then sprinkle with tasty cheese
5) Whisk together eggs, cream, pepper and a little salt. Pour over chicken then sprinkle with feta
6) Bake for about 20-30 minutes

 

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