chicken, leek and bacon quiche
Prep
Cook
Total
Yield 8 large wedges
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.
Ingredients
- 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.
Instructions
- preheat the oven to 180 degrees fan
- cut your bacon into raggedy chunks
- thinly slice your leeks - we used a mandolin slicer because it'll do it in no time at all
- thinly slice your pepper and chilli
- 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
- allow to cool and serve with salad!
Notes
- we use a smart silicone dish for this chicken, leek and bacon quiche - this has never failed us once!
- this freezes perfectly - cut it up, wrap the pieces in foil and take one out the night before for lunch
- feel free to tip the mixture into several smaller tins to make individual quiches
- you'll note that there's no wrap involved in this mixture - that's because we're not insane, see?
Courses snacks, evening meal
Cuisine British
Recipe by twochubbycubs at https://twochubbycubs.com/2018/04/03/chicken-leek-and-bacon-quiche/