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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
4
persons
Course:
dinner
Prep Time:
20
minutes
Cook Time:
35
minutes
Total Time:
55
minutes
Ingredients
1x
2x
3x
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.
Metric
-
US Customary
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:
443
kcal
|
Carbohydrates:
39
g
|
Protein:
15
g
|
Fat:
23
g
|
Saturated Fat:
9
g
|
Cholesterol:
137
mg
|
Sodium:
224
mg
|
Potassium:
320
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1138
IU
|
Vitamin C:
6
mg
|
Calcium:
94
mg
|
Iron:
2
mg
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Keyword:
a dinner recipe with chicken, a quiche recipe with chicken