This chicken, leek and bacon quiche is perfect for either using up all manner of leftovers from the fridge or specifically for a tasty, lovely lunch. You can add anything you like - add more cheese, some mushrooms, pepper, red onion...anything you like! Easy to make too.
two chicken breasts - grilled, poached or baked - cut into cubes or shredded
a few rashers of bacon
one large yellow pepper
one chilli pepper
one leek - get a big one, mind, you want it to leave you wincing every time you pick it up
lots of salt and pepper
180g of ricotta (2 x HEA)
40g of extra mature lighter cheddar (1 x HEA)
eight or so eggs (if you're using whole eggs) or 12 egg yolks (so much nicer!)
30g of parmesan (1 x HEA)
NOTE: so this makes enough for eight wedges, but let's assume you'll eat two wedges. That's one HEA.
cook off the leeks, pepper, bacon and chilli together in a pan until the bacon is cooked and the leeks have softened
add the chicken
mix together the ricotta, cheddar and the eggs - now this is where you need to use your judgement - you may not need as many eggs if you have big eggs or less mixture - you want a good thick 'sauce' when it is all beaten together
I prefer to use egg yolks only because it makes a lovely rich quiche, but can work out pricey for eggs - if you go down this route, don't waste the egg yolk - make these peppermint meringues!
mix everything together in one bowl and add a good pinch of salt and pepper
slop it all into a good non-stick dish - I like to grate half the parmesan into the bottom of the dish before putting the mix in, then top the quiche with the rest of the cheese
cook in the oven for about 35 minutes, or longer if it is still wobbly