Chicken quiche with leek and mushrooms
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Time to make:
$3.78 per serve
(at time of publication)
Full ingredients list:
1 sheet (29x29cm) frozen ready-rolled reduced-fat shortcrust pastry, thawed
olive oil spray
2 leeks, washed and sliced
400g mushrooms, sliced
200g baby spinach
1 1/2 cups (about 200g) chopped skinless cooked chicken
1 cup reduced-fat milk
3/4 cup grated reduced-fat tasty cheese
green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a 23cm pie dish with pastry and trim excess. Cover base with baking paper and fill with pastry weights or beans. Blind bake according to packet directions.
Step 2 Heat a large non-stick frying pan over medium heat and spray with oil. Add leek and mushrooms and cook, stirring, for 5 minutes or until soft and lightly browned. Add spinach and stir until wilted. Remove from heat and stir in chicken.
Step 3 Whisk eggs and milk in a jug until combined. Spread chicken mixture over pastry base and pour in egg and milk. Sprinkle with cheese. Bake for 20 minutes or until just set. Serve with green salad.
Add any other leftover vegies you have to this recipe.
About this recipe
First published: June 2008