Leek rice quiche with smoked chicken
Creamy leeks, salty chicken and rice delicious seasoned and packed in a puff pastry pie quiche. A recipe to enjoy with dinner.
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Servings persons
Ingredients
- 150 grams rice
- 2 leeks
- 75 grams bacon strips
- 7 sheets puff pastry
- 125 grams smoked chicken cut into strips
- 150 grams crème fraîche
- 1 dl white wine
- 2 eggs size L
- salt pepper and nutmeg to taste.
Instructions
- Cook the rice according to the instructions.
- Preheat the oven to 200 degrees Celsius (if you bake the casserole at a later time, you can postpone this for a while).
- Clean the leeks and cut into thin rings.
- Put a frying pan on the stove and put the bacon strips in it. Fry over low heat until the bacon strips are crispy.
- Add the leek after 3 minutes and fry it for 3 minutes, keep stirring.
- Line the spring form with puff pastry. Press the seams tightly.
- In a bowl, mix the leek mixture with chicken strips, crème fraîche, wine and eggs.
- Mix that with the rice.
- Season with salt, pepper and nutmeg
- Fill the puff pastry shape with rice.
- Bake in 35 minutes.
Nutrition
Calories: 443kcal | Carbohydrates: 39g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 137mg | Sodium: 224mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1138IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg
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