Easy chicken quiche

    50 min

    Turn leftover chicken into a delicious puff pastry quiche. You can use leeks instead of spring onions, if you prefer. Perfect for a quick and easy dinner.

    15 people made this

    Serves: 8 

    • 1 frozen puff pastry - thawed, unfolded and lightly rolled
    • 1 tablespoon Dijon mustard
    • 1 tablespoon butter
    • 100g chopped spring onions
    • 2 cloves garlic, chopped
    • 200g chopped cooked chicken
    • 3 eggs
    • 350ml double cream
    • 1 teaspoon salt
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon Italian herb seasoning
    • 250g grated Gouda cheese

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease a 23cm round pie dish.
    2. Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
    3. Melt butter in a saucepan over medium heat. Add chopped spring onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
    4. Whisk eggs, cream, salt, nutmeg, ground black pepper and Italian herb seasoning together in a bowl.
    5. Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
    6. Bake in the preheated oven until set and golden, about 25 minutes.

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