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Chicken and Leeks Quiche with Ras el Hanout

A buttery blind-baked crust filled with a silky egg custard, sautéed leeks, shredded chicken, Gruyère, and a warm North African spice blend.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Servings: 8
Calories: 345
Ingredients Method

Ingredients
  

  • For the Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter cubed
  • 3 to 4 tbsp ice water
  • For the Filling
  • 1 tbsp olive oil or butter
  • 2 leeks white and light green parts only, halved lengthwise and thinly sliced
  • 2 cups cooked shredded chicken
  • 1 1/2 tsp ras el hanout
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup shredded Gruyère cheese
  • Salt and black pepper to taste

Method
 

  1. Pulse flour and salt, cut in cold butter until crumbly, add ice water until dough holds together. Chill 30 minutes.
  2. Roll out and fit into a 9-inch tart pan. Chill 15 minutes.
  3. Blind bake at 375°F: 15 minutes with pie weights, then 8 to 10 minutes without, until dry and lightly golden.
  4. Cook leeks in oil for 8 to 10 minutes until softened and dry. Stir in ras el hanout for 1 minute, then remove from heat and stir in chicken.
  5. Whisk eggs, cream, milk, salt, and pepper together.
  6. Reduce oven to 350°F. Spread chicken and leek mixture in the crust, top with Gruyère, and pour in the egg mixture.
  7. Bake 30 to 35 minutes until edges are set and center jiggles slightly.
  8. Rest at least 15 minutes before slicing.