We’ve all been there, midweek is coming and Sunday’s roast chicken left overs need using. Curry, stir fry? This time I went for quiche, with a bit of sheep’s cheese from the West of Ireland. Not strong but full of wholesomeness. Ok, from scratch, here it goes!
For the pastry:
• 200g of organic white flour
• 100g of butter
• 1 egg yolk
• 1 ice cube ( it keeps the dough cold)
• 5-10 cl of water
Put all the ingredients but the water in a blender. Give it a few pulses and start kneading in a bowl. Add the water little by little until smooth. Wrap in cling film and in the fridge it goes for a bit.
For The Mix:
• 4 eggs
• 250g of crème fraiche
• 120g of Cratloe Hills sheep’s cheese ( or Manchego style)
• Shredded pieces of roast chicken
• Salt and pepper
• Few broccoli florets
Whisk the eggs, then the crème fraiche. Grate in the cheese, and put the chicken and the broccoli florets (boil from cold for less than 5 minutes, cool and dry). Pretty much put the lot in the bowl and stir with a spatula so the flavours get around a bit.
Get the shortcrust pastry out of the fridge and start rolling with a bit of flour. Butter and flour a tart dish (or quiche for that matter). Place the pastry in the dish, and then pour the whole mix inside. Pre-heat the oven at 200c and bake for 25 minutes. Keep checking after that, ovens are all a bit different.
Serve with a few homemade wedges, with chives this time, with a bit of rapeseed or olive oil; they will take about the same time in the oven… Enjoy!