Chicken quiche

Chicken quiche

1 h
You can never go wrong with a quiche. Here you get lots of flavour and creaminess with flavoured sour cream and chicken. Perfect at the buffet or picnic too!


  • Combine the flour and butter until it forms a crumbly mass. Add water and quickly work into a dough.
  • Press the dough into a removable-edge tin, about 23 cm in diameter. Prick the pie crust with a fork and leave to rest in the fridge for about 30 minutes.
  • Set the oven to 200°C.
  • Cut the chicken into smaller pieces. Shred the leeks. Salt and fry the chicken in butter in a pan. Add the leeks and let them fry. Leave to cool slightly.
  • Core and dice the peppers. Mix the chicken, leeks, peppers, crème fraiche, eggs, and half of the cheese.
  • Pre-bake the pie shell for approximately 10 minutes.
  • Spread the mixture in the pie crust and sprinkle with the rest of the cheese.
  • Bake in the lower part of the oven for 35-40 minutes.

Chicken quiche

How do you make a chicken quiche without a soggy bottom?
The secret is to give your crust a head start by pre-baking it and making sure that your filling is at room temperature when adding it to the shell.
How do you keep a quiche from getting watery?
Keep in mind that a quiche should have a custardy, slightly wobbly, texture. If it’s runnier than that, the three most common reasons are overbaking, underbaking, or getting the egg-to-milk ratio wrong.
Should you poke holes in the bottom of a pie crust?
Definitely. This helps steam to escape during the baking process and is the secret to that crumbly shortcrust quiches are known for.
How can you tell that your quiche is done baking?
Keep an eye out for the jiggle: the point where the filling is firmly set on the edges, but still wobbles in the centre.


180 g
125 g
Cold water
2 tbsp
Chicken breast fillets
300 g
Butter, organic
15 g
½ tsp
Red pepper
Sour cream, light, peppers and chilli
200 ml
Grated cheese, gratin
70 g

An instant crowd pleaser, every time

Whether a casual picnic or sophisticated tea party, this recipe will never disappoint. Creamy and silky with just the right amount of bite from the chicken, vegetables and flaky pastry, this French-inspired tart will be the star of any show.

The origins of quiche

While many assume that it’s a sophisticated French take on the humble pie, records suggest that it was first baked in Germany. What started out as a simple egg and smoked bacon custard baked in a brioche pastry, it quickly became popular in the rest of Europe including England and most notably, France where it was, some would say, perfected.

A great beginner recipe if you're new to making quiche

Everyone needs a quiche recipe in their repertoire and this one is perfect for novice bakers. Super easy to make and a great addition to any occasion, simply follow the recipe for a flawless showstopper, every time.

Storage and freezing tips

To keep any moisture out, wrap the whole pie, or any leftovers, in clingfilm and store in an airtight container in the fridge for up to four days. This recipe is also great for freezing both before and after cooking. If you’re working with a cooked pie, place it in the freezer for a few hours to firm up, and then wrap tightly in at least two layers of clingwrap. For uncooked pies, it’s best to freeze the crust and filling separately to preserve that signature flakiness and fluffiness.