SMOKED CHICKEN QUICHE
Smoked chicken quiche with cranberry, brie and pine nuts – yum!! This meal makes a delicious weeknight dinner or weekend lunch. Serve with a fresh green salad.
You can’t really go wrong with the combination of chicken, brie (or camembert) and cranberry, can you?
It’s great on a pizza, delicious in a pie, and just as yummy in this quiche!
SMOKED CHICKEN QUICHE
Smoked chicken quiche with cranberry, brie and pine nuts - yum!! This meal makes a delicious weeknight dinner or weekend lunch. Serve with a fresh green salad.
Ingredients
QUICHE
- Cooking oil spray
- 1 frozen puff pastry sheet (150g/5.3oz)
- 250 g smoked chicken breast (8.8oz)
- 125 g brie (4.4oz)
- 5 eggs
- 1/2 cup milk (125ml)
- 1/2 Tbsp wholegrain mustard
- 1 tsp chicken stock powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp cracked pepper
- 3 Tbsp jellied cranberry sauce
- 1 Tbsp pine nuts
SALAD AND DRESSING
- 1/2 cup frozen peas (80g)
- 1 avocado
- 1/2 telegraph cucumber
- 120 g Mediterranean or baby rocket (4.2oz)
- 2 Tbsp olive oil
- 1 1/2 Tbsp lemon juice
- 1 tsp wholegrain mustard
- 1/2 tsp sugar
Instructions
Preheat oven to 190ºC (375ºF) fan bake and spray a 23-25cm / 9-10in round quiche dish with cooking oil spray.
MAKE QUICHE
Get pastry out of freezer to defrost. Roughly dice chicken and slice brie into strips. Whisk eggs, milk, mustard, stock powder, thyme, salt and pepper in a bowl or jug until well combined.
Place pastry sheet in prepared dish and stretch or trim to fit (it doesn’t need to be perfect - you can just slap it in if you prefer!). Arrange chicken and most of the brie on the pastry base. Add small dollops of cranberry sauce all over the top, then pour over the egg mixture. Top with remaining brie slices and sprinkle with pine nuts.
Bake for 25-30 minutes, until puffed and golden (and no longer wobbly).
MAKE SALAD
Meanwhile, place peas in a heatproof bowl and pour boiling water over to cover. Leave for 2 minutes, then drain. Finely slice avocado and cucumber. Divide rocket, avocado, cucumber and peas between individual serving plates.
Make dressing by whisking together oil, lemon juice, mustard and sugar. Season to taste with salt and pepper. Drizzle over salad.
SERVE
Remove quiche from oven. Leave to rest for 5 minutes before cutting into wedges and serving with salad. Add a little extra cranberry sauce if you like.
Recipe Notes
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: Use gluten-free pastry and choose gluten-free stock powder.
INGREDIENT SWAPS / NOTES: You can use shredded or diced cooked chicken instead of smoked chicken. Camembert can be used instead of brie (the 110g / 3.9oz size is fine too). I like using the jellied cranberry sauce as it seems less prone to going watery.
STORING AND REHEATING: Store quiche separate to salad and dressing. Quiche can be reheated in the microwave, but pastry will be crisper if reheated in the oven. Add salad and dressing just before serving.
