Leek Quiche with Chicken, Apple and Cheddar

Ingredients

• 400 g chicken breast fillet (ready to cook, skinless)
• Salt
• Pepper (freshly ground)
• 1 tsp Cayenne pepper
• 1 lemon (juice, grated zest)
• 2 Garlic cloves
• 1 tsp freshly grated ginger
• 1 Tbsp clarified butter
• 1 leek stalk
• 2 tbsp fresh chopped parsley
• 2 tbsp Curry Powder
• 200 g Sour Cream
• 50 g crème fraîche
• 3 eggs
• 50 g shredded cheddar
• 1 apple
• Lemon juice
• 200 g strudel dough (refrigerated)

Instructions

1. 1.

   Slice the chicken into strips and season with salt, pepper, cayenne pepper, lemon juice and zest, pressed garlic and ginger.

2. 2.

   Wash, trim and slice the leek into rings.

3. 3.

   Sear the chicken strips in hot clarified butter briefly and set aside.

4. 4.

   Cook the leeks, then stir in parsley and curry powder.

5. 5.

   Preheat the oven to 180°C (356°F) with fan or conventional heat.

6. 6.

   Whisk together sour cream, eggs and crème fraîche; season with salt and pepper and fold in cheddar.

7. 7.

   Roll out the dough on a floured surface and line the pan. Distribute the chicken and leeks over it. Wash the apple, peel if desired, quarter, core and slice into wedges. Drizzle with lemon juice. Pour the cream mixture over everything, tuck in the apple wedges and bake for 35–40 minutes.

8. 8.

   Cool slightly before serving.