• 10-12 sheets of frozen puff pastry or 1 roll of fresh puff pastry
  • 400 ml of vegetable or chicken bouillon
  • 300 gram chicken breast
  • 2 (red) onions
  • 2 leeks
  • 125 ml creme fraiche
  • 300 gram peas
  • 4 eggs
  • 100 grated cheese
  • Breadcrumbs or panko for the base of the quiche dish (optional)

Leeks are a delicious, yet underrated, vegetable. They are also a budget-friendly ingredient full of flavour. We’ve incorporated it into a classic English pie. This vegetable pie can also be adapted to use leftover meat and vegetables.

Total votes: 120


  • Defrost the puff pastry sheets. Preheat the oven to 220 degrees and grease the quiche dish(es) with butter or oil.
  • Bring the bouillon to the boil in a pan. Cook the chicken breast in the bouillon for about 10 minutes until the chicken is cooked. Then pull the chicken apart with two forks.
  • Chop the onion and cut the leeks into rings.
  • Heat some oil in a large frying pan and fry the onions until transparent. Add the leeks and 2 tbsp of bouillon from the other pan. Fry the leeks until soft. Then add the creme fraiche, pulled chicken and peas, and stir well.
  • Season with salt and pepper.
  • Beat the eggs in a bowl and add the grated cheese.
  • Fill the quiche dish(es) with the chicken-vegetable mixture and pour the egg on top*. Bake the quiche(s) in the oven for 25-45 minutes (depending on the size of dish you chose) until the egg is cooked and the puff pastry is golden brown.
  • Allow the quiche(s) to cool slightly and then serve immediately. Delicious with a green cucumber side salad.

Tips from the author

If you prefer your savory pie with more vegetables, then check out this easy cottage pie with veggies.

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