Quiche with Leeks, Chicken & Cream – Simple & Delicious!

Name: Quiche with Leeks, Chicken & Cream - Simple & Delicious!
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 3
Cuisine: European
Ingredients: 300g chicken breast cubed; 35g butter; 300ml chicken stock; 200ml cooking cream (I use the plant-based Alpro); 1 small leek finely chopped; thyme a few springs; 1 bay leaf; salt and pepper a generous pinch; 2 tbsp flour; 1 tbsp mustard (I use a sweet one); 1 tsp vinegar or white wine

by Micaela Harrasser July 8, 2024

July 8, 2024

This rich and delicious quiche with leeks & chicken in a creamy sauce is the ultimate comfort food! Ideal for these very cold days (yes – it is July in Amsterdam but it’s not very summery..).
Packed with lean proteins and sweet flavoring thanks to the chicken breast and leeks, the filling of the quiche wouldn’t be complete without a rich and silky sauce. In this case it’s a mix of chicken stock and cooking cream (I used a vegetable based cooking cream to keep it dairy free).
The best thing about this pie is that you can make a large batch and either store in the fridge, or freeze! It’s also nice when enjoyed at room temperature, so it makes the perfect picnic bite 😉
Let me know if you make it in the comments section below! Enjoy!

Quiche with Leeks, Chicken & Cream - Simple & Delicious!

Serves: 3 Prep Time: 10 min Cooking Time: 1 h 1 h Nutrition facts: 200 calories 20 grams fat

Ingredients

300g chicken breast cubed
35g butter
300ml chicken stock
200ml cooking cream (I use the plant-based Alpro)
1 small leek finely chopped
thyme a few springs
1 bay leaf
salt and pepper a generous pinch
2 tbsp flour
1 tbsp mustard (I use a sweet one)
1 tsp vinegar or white wine

Instructions

Let's start by cooking the filling.
In a large, non-stick pan, add the butter.
Once melted, add thyme and leeks and cook on medium heat.
Stir well, then after a couple of minutes add the chicken.
Add salt, pepper and the bayleaf and cook stirring occasionally until the chicken is no longer pink.
Add the flour and mix well.
Turn the oven to 180C.
After a couple of minutes, add the chicken stock, mustard, vinegar and cream, and cook on medium heat for an additional 5-10 minutes or until it reaches your desired thickness.
Your filling is ready! Now assemble the quiche.
Grab your baking tray/casserole, and line it with the pastry sheet.
With a fork, pierce the bottom of the pastry sheet to help with even cooking.
Add the filling, then fold the edges in.
Place in the middle of the oven and cook until the pastry becomes of a nice golden color.
Let it cool for a few minutes before cutting and serving it, and enjoy!