CHICKEN ‘N’ LEEKS QUICHE


Quiche is considered to be from the French

cuisine .

It has a pastry crust and a savoury custard,

consisting eggs,cream,cheese, with vegetables/

meat variants .

This could be made into mini quiches too.

Though quiche variants are many, the basic

ingredients of eggs,cream and cheese have to

be compulsorily included.

The cream has to be full fat if you need a nice

and puffed up quiche.

The pastry for the crust can be made

beforehand,and kept in the fridge .

Well,my pastry making time was,/till I made the

filling only, and the outcome was excellent!

I made 2 quiches-8 inch quiche +5 inch quiche

To the recipe now

INGREDIENTS

For the crust

2 cups flour ( all purpose)

100 gm butter ( cold )

1 egg

1 tsp salt

Ice water enough to bind

METHOD

First crumble the butter,flour and salt till well

mixed .

Next add the rest of the ingredients and bind to

a firm dough .

Cover and allow to rest in the fridge till you

prepare the filling .

After the testing time,roll out the pastry and

line the tart tins.

Apply cornflour on the base inside ,to prevent

sogginess,and pour in the filling

For the filling

100-200 gm chicken shreds

1 big leeks chopped

3-4 garlic chopped

2-3 green chillies thinly sliced

1 cup full fat cream

100-150 gm cheese

6 eggs

1/2 tsp nutmeg powder

Pepper powder to your taste

1 tbsp butter/ oil

Salt to taste

A little cornflour to brush the tart shells

METHOD

First lightly sauté the chicken,leeks,and garlic

for 2-3 minutes, and set aside.

Mix the eggs,cream,nutmeg powder,salt.

Add in the cheese,chillies ,pepper powder ,and

the sautéed chicken and leeks.

Mix well and fill the prepared pastry shells .

Bake in a 180C oven for 35 mins.

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