This is a scrumptious recipe if you’ve had a roast chicken and you want to use up a bit of the leftover meat. It’s really, really easy too.
I usually make this for supper and serve it with a light salad and put the rest in my husband’s lunchbox to take to work the next day. Of course if you don’t want to eat the same thing for two meals in a row, the quiche will keep for up to a week in the fridge.
Makes: 4 servings
Prep time 1.5 hours
Although the prep time seems quite long, this is only because I like to slow roast the onions first, which you don’t have to do, but it adds a lovely sweetness to the quiche.
2 medium sized onions
1 sheet frozen puff/shortcrust pastry
1 bunch asparagus – or just use any of the veg you have lying around – green beans, broccoli, spinach, silverbeet, tomatoes are all great substitutes or additions
1/4 cup milk
Leftover chicken meat
1/2 cup grated cheese (optional)
Salt and Pepper to taste
Preheat your oven to 150 degrees Celsius
Cut two onions into quarters and place on a baking tray with a little spray of olive oil and a sprinkling of salt. Cook the onions for about an hour or until they go soft and caramelised on the outside. Remove from oven once cooked and allow to cool.
Turn the oven up to 190 degrees Celsius.
Blanch the asparagus or your uncooked veg for 1-2 minutes. Obviously if you are using up cooked veg from the night before you can ignore this step.
Line a medium sized baking tray with the pastry and blind bake it for about 10 minutes, or until partially cooked.
In a big bowl whisk up the eggs and milk for about five minutes to get plenty of air into the mixture, this will help your quiche to rise. Add salt and pepper to the mixture.
Take the pastry out of the oven and place in the onion quarters, leftover chicken meat and your vegetables. Pour on the whisked egg mixture. Sprinkle the grated cheese on top.
Place in the oven and cook for about 30 minutes or until the top is golden. You can tell when a quiche is cooked because it will have a little wobble. You can, of course, poke it and if the skewer comes out clean it is ready.
Serve with a light salad of raw spinach drizzled with balsamic vinegar and olive oil.