Sunday, January 25, 2009

Chicken, Mushroom and Leek Quiche

For the past few weeks I've been on a comfort food kick and have been dying for some rich food. Last week I happened to pick up a cookbook loaded with comfort foods which had a beautiful picture of a chicken and leek quiche. Unfortunately, the recipe had about 20 ingredients and a ridiculously long prep time so I decided I would take matters into my own hands and come up with an easier recipe that required little effort and yet still fit into the comfort food category.

Chicken, Mushroom and Leek Quiche
1 tbs olive oil
1 leek cut into 1/4 inch semi circles
12 mushrooms sliced
2 chicken breasts cut into 1/4 inch cubes
4 eggs
1 can condensed cream of mushroom soup (low sodium is best)
a splash of white wine (optional)
1 shortcrust pastry shell

Heat the olive oil and saute the leek and mushrooms for about 5 minutes. Transfer the mixture into a bowl. In the same pan brown the chicken for about 5 minutes (it doesn't need to cook through but should be browned on the edges) Add the chicken to the vegetable mixture and mix thoroughly. Pour the mixture into the pie shell. Beat the 4 eggs thoroughly using a whisk. Add the can of soup and wine to the egg mixture and whisk until fully blended. Pour the mixture on top of the chicken mixture. Bake the pie at 180 degrees C (350 F) until the top is golden brown (about 40 minutes)
Prep time: about 15 minutes
Cook time: 40 minutes

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