So I had Smoked Chicken, a floppy leek and some spinach in the fridge. All of which needed using. Big boy had been working hard painting the fence and little boy, lets not talk about him! He is taller than me already @14! So, waste not want not, I pulled this together (with store bought, freezer burnt pastry…) in a pie dish, because I was too lazy to find the bottom of the quiche pan. Hell its Sunday! Be grateful for being fed I say. Super easy and super filling and easy to hide veges in.

Spray your dish of choice and line if you need to. Note: you don’t need pastry for this, it could easily be a cut fritatta.

Heat oven to around 180 @ Fan – this totally depends on your oven and if it runs hot or cold.

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Ingredients

1 x Leek

Garlic cloves (I used 4)

½ a red onion

Sprinkle of tarragon or fresh if you have it.  Parsley or whatever you have will work. 

1 ½ cups of shredded smoked chicken (or a mix of whatever you have on hand that needs using up!)

4-5 eggs, lightly beaten with 1 x cup of milk

Salt and pepper (I like a mix of white and black) Taste depending.

Kaitaia Fire.  I find it lifts the flavour.

½ cup of cream or Philly cream for cooking

1 x cup of grated melty cheese (think I used pizza blend)

Half a bag or so of baby spinach

Scattering of baby tomatoes

Scattering of basil leaves and shaved Parmesan for garnish

Directions

In a zzzz’er, zzzz the Leek, garlic and onion (or you can cut dice and slice by hand).  Tip into a bowl.  Add tarragon and stir.  Add wet ingredients.  Stir.  Add everything else.  Taste.  Adjust.

Pop pastry into your dish and squish into corners, trim.  It is better the colder it can be, so if it has gotten warm, just pop in fridge for a few minutes. 

Tip everything in, scatter with baby tomatoes and bake for 35 minutes or till done.  You will smell it.

Scrunch your basil and scatter while still warm.

Shave over some Parmesan and eat!