Mushroom, chicken and leek quiche
A quiche without shortcrust pastry: wheat tortillas line the tin and form the base. The filling has sautéed leek and mushrooms, shredded chicken, egg, cream, grated cheese and a touch of nutmeg. It bakes for 25 to 30 minutes, until set and golden.
- Time
- 35-45 min
- Servings
- 2
- Difficulty
- Medium
Ingredients
- 2-3 wheat tortillas
- 150 g mushrooms, cleaned and sliced
- 150 g cooked, shredded chicken breast
- 1 leek, thinly sliced (white part only)
- 3 eggs
- 200 ml single cream
- 100 g grated cheese
- Nutmeg to taste
- Olive oil
- Salt and pepper to taste
Method
- Preheat the oven to 180 °C and grease a quiche tin. Line the base and sides of the tin with the wheat tortillas to form the case.
- Fry the leek in a frying pan with olive oil for 3-4 minutes. Add the mushrooms and cook until the liquid has evaporated (5-7 minutes).
- Beat the eggs with the cream, salt, pepper and nutmeg. Add the leek, mushrooms, shredded chicken and grated cheese, mixing well.
- Pour the filling over the wheat tortillas in the tin, spreading it evenly.
- Bake the quiche for 25-30 minutes, until the filling is set and golden.
- Leave to cool for a few minutes before cutting and serving.
Made with
