Repurpose your weekend roast into weekday meals! Quiches are such a great way of using up leftovers; the possibilities for mix-ins are endless. I had roast chicken and carrots crying to be used – from there, this Cheesy Oat-Crusted Chicken & Tarragon Quiche was born.
I’ve always been fond of thick crusts and bases – pies, cheesecakes and tarts are just more special with a buttery, crisp and substantial base. This base is exactly that: it’s chunky, has a delicious texture thanks to the oats and almonds, and takes on the fragrant flavour of tarragon and cheddar cheese.
After baking the crust, I honestly thought I could eat it just like that; sliced into wedges and slathered with butter for a nice savoury treat. I’ll hold that thought for another time.
After the crust has baked, it is topped with a cheesy tarragon quiche filling and those leftover roast chicken and carrots. Use lamb and potatoes, or beef and kumara, instead of my chicken and carrots if that’s what you’ve got in the fridge. I love chicken with tarragon, although if you’re using roast lamb or beef, you can use parsley or rosemary instead to suit.
The star of the show here really is that cheesy oat crust – it’ll be a hit!
Looking for more tart recipes? Check out these ones!
This recipe was first published in the Taupo & Turangi Herald 09/2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Cheesy Oat-Crusted Chicken & Tarragon Quiche
6-8
servings1
hour5
minutesIngredients
- Crust
50g oats
50g almonds
2 tbsp flour
1 tsp dried tarragon
1/2 tsp salt
25g cheddar cheese, grated
25g cold butter, cubed
- Filling
2 eggs + 1 egg yolk
100ml milk
100ml cream
50g cheddar cheese, grated
1 tbsp flour
1 tsp wholegrain mustard
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground white pepper
75g roast chicken, shredded
75g roast carrots, sliced
Directions
- Preheat oven to 160°C fan-forced/180°C convection. Grease a 20cm pie tin.
- Place oats and almonds in a baking tray. Add 1 tsp oil and mix to combine. Bake for 10 minutes, until lightly golden and fragrant.
- Transfer to a food processor, and pulse until finely ground. Add flour, salt and dried tarragon, and pulse briefly to combine. With the food processor running, add butter, one cube at a time, followed by the cheese. Add 1 tbsp water and process until the mixture clumps together.
- Press firmly into the base of your prepared tin and bake for 15 minutes, until lightly browned. Remove from oven and allow to cool slightly.
- Meanwhile, clean out your food processor bowl. Add eggs and process briefly to mix. Add remaining ingredients except for the chicken and carrots, and process until well combined.
- Arrange chicken and carrots evenly over the crust. Pour over the egg mixture and bake for 30-35 minutes, until cooked through and golden brown. Serve hot, with fresh herbs and tomato relish.
