Friday, 20 September 2013
Roast Chicken and Leek Quiche
For the cheese pastry:
4 oz flour
1/2 tsp dry mustard
1 oz butter
1 oz vegetable shortening
2 oz cheddar cheese, grated finely
Sift together the flour and mustard.
Rub in the butter and shortening.
Stir in the cheese and mix to a soft, stiff dough with 2 tbsp of cold water.
Roll out the dough on a lightly floured surface and use it to line an 8-inch flan tin.
Prick the base with a fork and chill for 30 minutes.
In a 200C oven, bake the pastry case blind for 15 minutes.
For the filling:
leftover boneless meat from 1 roast chicken
1 cup chopped roasted leeks
2 large eggs + 1 yolk, beaten
300 ml creme fraiche
salt and pepper
Whisk the beaten eggs with the cream and season with salt and pepper.
Scatter the chopped leeks and chicken over the base of the pastry case.
Return it to the oven and, with the shelf half way out of the oven, carefully pour in the cream mixture.
Slowly slide the shelf back into the oven and bake for 25 minutes, until the filling is just set.