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Chicken and Leek Quiche Gluten Free Pastry

Chicken and Leek Quiche

Course Lunch, Main, Main Course
Cuisine British
Keyword chicken, leeks, pastry, quiche
Prep Time 30 minutes
Cook Time 1 hour
Servings 4
Calories 346 kcal
Author Fiona Maclean


Pastry shell

  • 195 g oast to host shortcrust pastry flour
  • 1 pinch salt
  • 107 g salted butter Chilled and cut into small pieces
  • ice cold water as necessary


  • 50 g cooked chicken pieces
  • 1 small leek
  • 3 medium eggs
  • 75 g sharp cheddar cheese optional, but will add a nice tang
  • 200 ml milk ideally full fat
  • 200 ml Greek yoghurt or creme fraiche
  • 25 g butter
  • salt and pepper to season


Quiche Shell

  1. Mix the salt into the flour in a large mixing bowl

  2. Rub in the chilled butter until you have a mixture which resembles fine breadcrumbs

    Cubed Butter - Chicken and Leek Quiche
  3. Make a well in the centre of the mixture and crack the egg into it.

    Pastry Crumb
  4. Use a fork to start making a pastry dough

  5. Pull together and knead lightly with your hands to make a ball, adding ice cold water if necessary

    Pastry for Chicken and Leek Quiche
  6. Roll out and line a pre-buttered quiche dish. I like to use a metal dish with a removable base as it helps achieve a crisper pastry

  7. Dry line your quiche dish with greaseproof paper and add baking beans

    Blind Baking Pastry Case
  8. Bake for around 30 mins at 160c/140c fan

  9. Remove the beans and greaseproof paper and bake for a further 10 minutes to crisp up the base. Leave the case in the quiche dish until ready to finish.


  1. Clean and trim the leek and cut into 1cm pieces.

  2. Melt the butter in a small frying pan and soften the leeks over a low heat for about 8 minutes. Allow to cool

  3. Lightly beat the eggs,

  4. Mix in the milk and yoghurt

  5. Season well with salt and pepper

  6. Fold through the chicken, leek and cheese.

  7. This can be covered and kept in the fridge for up to 24 hours.

Baking the Quiche

  1. Pre-heat the oven to 170C

  2. Fill the pastry case and put it on a baking sheet

  3. Bake for 25 minutes until the quiche is set and the egg mixture has touches of golden brown.

Recipe Notes

A delicious chicken and leek quiche made with gluten and wheat free flour.  You can make this recipe with regular flour, just follow your own shortcrust pastry recipe.  Vary the dish by adding bacon or ham and by changing up the cheddar for an alternative cheese.