• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kate and Hamish eat

  • Home
  • Recipes
    • Lunch
    • Dinner
    • Snacks
    • Info
  • About
    • Photography
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Chicken and herb Quiche

February 24, 2019 By Vicki Leave a Comment

We had a beautiful roast chicken last night, flavoured with lemon and fresh herbs. What to do with the leftover chicken meat?

Shred it up and mix in with some more herbs from the garden, plus tomato and cheese. Saturday lunch sorted.

Turn your oven on to 180°c. Start by defrosting some puff pastry and place inside a pie dish (about 28cm across). To do this quickly if you’re not so organised like me, place it in your oven that’s heating up for about 30 seconds. I usually cut the corners off the pastry to patch up the gaps at the top of the pie dish. Pierce the pastry a few times with a fork and bake for 10 minutes.

While it’s baking, prepare you mixture!

Shred a cup of chicken leftover from your roast, dice up a tomato, grate half a cup of cheese, and then a big handful of fresh herbs (I used mint, oregano and parsley- straight from the garden). Mix together with 8 eggs and a splash of milk.

When your pastry has just started to cook after 10 minutes, pull it out of the oven, pour in your mixture. Sprinkle a little more cheese on top then back in the oven until it’s baked through.


Print Recipe

Roast chicken and herb quiche

Great way to use up that leftover chicken from last night, with all the fresh herbs from the garden.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Australian
Keyword: chicken, eggs, herbs, Quiche, Roast chicken
Servings: 4

Ingredients

  • 1 sheet puff pastry
  • 8 eggs
  • 1/2 cup cheese grated
  • 1 cup roast chicken shredded
  • 1 tomato diced
  • 1 cup fresh herbs chopped (parsley, mint, oregano)
  • 2 tbsp milk
  • salt and pepper to taste

Instructions

  • Preheat your oven to 180°c. Grease a large pie dish, and spread out the sheet of pastry, and shape until it covers the base and sides of the dish.
  • Bake the pastry for 10 minutes, while your prepare the mixture.
  • Mix together remaining ingredients. Save some cheese to sprinkle on top. When the pastry has just started to brown, pull out of the oven, pour the mixture inside, sprinkle some extra cheese on top. 
  • Place the dish back in the oven until the egg has set, about another 30 minutes. Enjoy!

Filed Under: Lunch Tagged With: chicken, eggs, herbs, lunch, Quiche, Roast chicken

  • Instagram
  • Pinterest
Previous Post: « Portuguese chicken with roast potatoes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

I'm Vicki - writer, food photographer, cook and mum here at Kate and Hamish eat. I love sharing our fresh healthy meals, and am glad you're here to join me! Read More…

Keep in touch!

Sign up for new recipes straight to your inbox

Categories

  • Dinner
  • Info
  • Lunch
  • Snacks

Recent Posts

  • Chicken and herb Quiche
  • Portuguese chicken with roast potatoes
  • Welcome to my blog!
  • Date and carrot scones
  • Coming soon…

Comments

  • Vicki on Welcome to my blog!
  • Richard Blundell on Welcome to my blog!

Copyright © 2022 · Kate and Hamish eat