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.
Roast chicken and herb quiche
- 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
- 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!