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HOW TO Quick mid-week Dinners: rustic chicken mozzarella quiche


Rustic Chicken Mozzarella Quiche

Rustic Chicken Mozzarella Quiche

Rustic Chicken Mozzarella Quiche



  • 300g gluten-free shortcrust pastry
  • 2 tbsp olive oil
  • 2 chicken fillets, cut into thin slivers
  • 2 onions
  • 1 garlic clove, chopped
  • 1 leek, thinly sliced
  • 2 mozzarella balls, sliced
  • 4 eggs
  • 300ml milk
  • salt and pepper


  1. Preheat the oven to 180C.
  2. Roll out the pastry and use it to line a 22cm quiche tin with a removable base. Place in the fridge for 10 minutes.
  3. Meanwhile prepare the filling. In a large pan over a medium heat, drizzle the olive oil, add the chicken pieces and sauté for 3 minutes. Then add the onion, garlic and leek, and sauté for 4-5 minutes until softened. Season with salt and pepper and remove from the heat.
  4. Spread the chicken filling over the pastry. Add the mozzarella slices.
  5. In a bowl, whisk together the eggs and milk. Season with salt and pepper, and pour over the chicken mixture.
  6. Bake in the oven for 30-35 minutes until fully cooked.