Chicken quiche
You can never go wrong with a quiche. Here you get lots of flavour and creaminess with flavoured sour cream and chicken. Perfect at the buffet or picnic too!
Ingredients
Crust
|
Flour
|
180 g |
|---|---|
|
Butter
|
125 g |
|
Cold water
|
2 tbsp |
Filling
|
Chicken breast fillets
|
2 |
|---|---|
|
Leeks
|
300 g |
|
Butter, organic
|
15 g |
|
Salt
|
½ tsp |
|
Red pepper
|
1 |
|
Sour cream, light, peppers and chilli
|
200 ml |
|
Eggs
|
3 |
|
Grated cheese, gratin
|
70 g |
Instructions
Chicken quiche
How do you make a chicken quiche without a soggy bottom?
How do you keep a quiche from getting watery?
Should you poke holes in the bottom of a pie crust?
How can you tell that your quiche is done baking?
Other recipes
An instant crowd pleaser, every time
Whether a casual picnic or sophisticated tea party, this recipe will never disappoint. Creamy and silky with just the right amount of bite from the chicken, vegetables and flaky pastry, this French-inspired tart will be the star of any show.
The origins of quiche
While many assume that it’s a sophisticated French take on the humble pie, records suggest that it was first baked in Germany. What started out as a simple egg and smoked bacon custard baked in a brioche pastry, it quickly became popular in the rest of Europe including England and most notably, France where it was, some would say, perfected.
A great beginner recipe if you're new to making quiche
Everyone needs a quiche recipe in their repertoire and this one is perfect for novice bakers. Super easy to make and a great addition to any occasion, simply follow the recipe for a flawless showstopper, every time.
Storage and freezing tips
To keep any moisture out, wrap the whole pie, or any leftovers, in clingfilm and store in an airtight container in the fridge for up to four days. This recipe is also great for freezing both before and after cooking. If you’re working with a cooked pie, place it in the freezer for a few hours to firm up, and then wrap tightly in at least two layers of clingwrap. For uncooked pies, it’s best to freeze the crust and filling separately to preserve that signature flakiness and fluffiness.
