Come on, there’s nothing like a good leftovers recipe! Thank you everyone, see you next time! ;D Ok, ok, after you make a nice roast chicken with potatoes, what do you do with what’s left over? Well, how about a chicken, potato and carrot quiche! With the leftovers, it takes almost no work at all, everything is already cooked and seasoned, and it’s also a delicious way to stretch one chicken meal into two meals.
Of course, if you don’t have leftover chicken, you can use another protein, whether it’s leftovers too or ground meat, steak, bacon, tuna, whatever you have on hand. And if you don’t have roasted potatoes, you can use packaged fries instead yeah i said it, that works great too, just watch and adjust the salt, since store bought fries are already pretty salty on their own, same goes if you’re adding something like bacon. Let’s check the recipe!
Sunday Chicken and Potato Roast Leftovers Quiche
Gotta love this kind of quiche, feels like what quiche was invented for, the leftovers are already delicious, but in quiche form its just even better!
Ingredients
- Puff Pastry – 1 Roll
- Chicken – 2 thighs (Pre-roasted)
- Potatoes – 4 (Pre-roasted)
- Carrots – 2 (Pre-roasted)
- Onion – 1
- Garlic – 3 Cloves
- Green Bell Pepper – 1/2
- Leek – 1 Small Stalk
- Bacon – 3 Slices
- Eggs – 6
- Heavy Cream – 200ml
- Flamengo Cheese – 4 Slices
- Mozzarella Cheese – A Pinch
- Olive Oil – A Drizzle
- Oregano – A Pinch
- Pepper – A Pinch
- Sweet Paprika – A Pinch
- Salt – A Pinch
Directions
- Start by sautéing the sliced onion, sliced garlic, bacon, and green bell peppers, season with a pinch of salt and a drizzle of olive oil, cooking until the onion is deeply golden.
- Next, add the sliced leeks and cook briefly until they soften slightly, remove the pan from the heat and let the mixture cool down.
- Preheat the oven to 200ºC (392°F or the temperature recommended on the puff pastry package), line a pie dish with the puff pastry, prick the bottom with a fork, and set it aside.
- Shred the chicken and dice the already cooked potatoes and carrots, spread the sautéed mixture over the bottom of the pie crust, followed by the chicken and potatoes.
- In a bowl, combine the eggs and heavy cream, whisking until the mixture is smooth and creamy, season with a pinch of salt.
- Pour the egg and cream mixture over the filling, if the pie dish is full, you don’t need to use all of the liquid.
- Top with the sliced Flamengo cheese followed by a handful of Mozzarella cheese, season with a pinch of oregano, pepper, and paprika. Bake for about 35 minutes until the crust is golden and the top is nicely browned.
- Remove from the oven and let it cool slightly, it can be served hot or cold and keeps well in the refrigerator for a couple of days. Enjoy!
Blind bake the puff pastry for about 10 minutes before adding the filling if you like an extra crisp, non-soggy bottom, I have to be honest I kinda only do it, if I’m entertaining, if its just for me, no point, if you have a strong fan assisted oven the bottom will still crisp up just fine.
Let the sautéed onion, bacon and leek mixture cool down a bit before it touches the eggs, you don’t want to scramble them by accident.
This recipe is very forgiving, feel free to swap in whatever cheese, herbs or leftover roasted vegetables you have sitting in the fridge.
If you want a more authentic quiche flavour, just change the heavy cream to sour cream or better yet crème fraîche, it will also help cut a bit of the sweetness of the chicken and carrots.
Letting the quiche rest for 10 to 15 minutes after baking makes it much easier to slice cleanly.
This recipe for Sunday Chicken and Potato Roast Leftovers Quiche was originally created on BakeAfter.com. Esta receita de Quiche de Frango e Batatas foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 643 calories; 44.4 g fat; 36.4 g carbohydrates; 24.2 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
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