Thursday, 1 November 2012

Leek and Chicken Quiche

On Saturday we decided to have our Roast Dinner as my oldest would be at a party on Sunday, so we had a large roast chicken and ended up with some chicken breast left over instead of using the chicken in sandwiches I decided to make a quiche with it, so I thought I would need some thing to go with it. I had a look in the fridge and decided on leeks. Now because there was not alot of chicken it became more of a leek quiche with bits of chicken, so the more chicken you have the less leeks you need. My ratio is one breast of chicken to 3 leeks.
You don't have to use left over chicken from you roast dinner you can use chicken you have in the fridge or freezer (defrosted first of course) just make sure that it is cooked before you put it in the pastry case. 
You will need to cook the filling while your pastry is baking

What you need:
Pastry
8 oz plain flour
1 tsp of salt
2 oz butter (if using wholewheat you will need 3 oz)
2 oz vegetable fat/lard (I use white flora)
3 tbsp cold water

Filling:
Chicken
3 leeks sliced
1 clove Garlic Finely chopped
2 Spring Onions Sliced
just under 300 ml Milk
2 eggs
pepper to season
a good hand full of grated cheese (optional)

What you do:
Pastry:

In a bowl mix your flour and your salt and rub in your butter and fats in with your fingers until you get what looks like bread crumbs.


Add the water and using your hand mix until you have a dough, once the mix starts to form into a ball
 give it a bit of a knead so its nice and smooth. ( I do this while it is still in the bowl that way you dont add any extra flour)
 Only knead for a couple of minutes don't over knead as you will end up with a tough pastry.
Place your ball of dough into cling film and chill in the fridge for 30 minutes. Grease the sides of your tin
Place a sheet of baking paper on your work top and the base of your fluted flan tin. Lightly flour your work surface , place your dough onto the centre of your base (this technique was shown to me by Rising to the berry, normally I would struggle lining the tin with the pastry)
and Roll out your dough
 fold your dough in on itself
 and the place you dough and tin base into your flan tin
unfold the dough and press into your tin, to do this use a bit of pastry that way you wont get any nail prints. cut off any excess (I did forget to do this). Prick the base all over to prevent air bubbles.
Cover with baking paper and put in your baking beans
(if you dont have any baking beans use any dried beans once used place them in a bowl as you can use them again but not for eating) and chill for 10 minutes. 
Preheat your oven to 220 o'C (unless the recipe you are using says otherwise) and put a baking tray on the middle shelf.
Reduce the temperature to 200 o'C and place your pastry on to the baking tray and bake for 15 minutes. Remove the grease proof and baking beans, return the pastry to the oven and bake for another 5 to 10 minutes.

Filling:
While your pastry is baking heat a knob of butter in a frying pan. Add the leeks and onions. Just as the are starting to soften add the garlic. Cook until the leeks and spring onion have soften. Remove from heat and mix in the chicken.

Put the milk and eggs in a jug and beat together. Add in the pepper (use as much or as little as you like).

Once your pastry has finished cooking remove the pastry from the oven (leave the baking tray in the oven) and add the leek and chicken mixture.
 Place this back in the oven on the baking tray and then carefully add your egg and milk mix. I ended up pouring some of mine away so just fill it until you reach the top of your pastry case.
If you are putting the cheese on  - bake for about 10 minutes then put cheese on then bake until the filling has set.

If you are not putting cheese on - Bake for another 20 minutes or until the filling has set.

Remove and leave to cool in the baking tray then remove and leave to cool on a wire rack or serve.


Happy Baking
Shelly
xxxx

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