I love warm sunny days when salad is on the menu for dinner, and a quiche is a lovely accompaniment in my opinion. I aways keep some ready to roll shortcrust pastry in my freezer and the other day I found myself with some left over roast chicken , so after searching through my fridge and cupboards I found some ingredients and made a Pesto Chicken and Roasted Pepper Quiche. I do love making something from what I can find in my kitchen!!
left over roast chicken (I used the meat from 2 drumsticks and some breast meat)
2 peppers (I used red and yellow but up to you)
1 tbsp olive oil
2 heaped tsp green pesto
1/2 tub of philadelphia garlic and herb cream cheese
grated cheese – about 2 handfuls
1 pack of ready to roll shortcrust pastry
butter for greasing
Pre heat the oven to 180oC (fan) / 200oC
Slice the peppers into strips, place on a baking tray, drizzle with the oil and cook for 15-20 minutes to soften and sweeten
Meanwhile grease a 12″ x 8″ baking tin
Cover with the pastry taking care to ensure the pastry doesn’t over lap the sides too high
Cut the chicken into strips and lay across the bottom of the pastry
Add the roasted peppers
In a bowl beat the eggs and add the milk, cream cheese and pesto and whisk to make a smooth ish sauce
Pour over the chicken and peppers and then top with the grated cheese
Reduce the temperature to 160oC (fan) / 180oC
Cook the quiche for 35-40 minutes until set
Eat either hot or cold – however you prefer
I served mine with some salad mmmmm!
It doesn’t taste overly quiche like and the pesto adds a lovely flavour, a nice summery and tasty meal idea.
Perfect for the warmer weather and for a picnic (when eaten cold!)