Chicken and Leek Quiche


  • 9-inch refrigerated pie dough

  • 1 teaspoon olive oil

  • 1 medium Leek (white and pale green parts only), halved and thinly sliced

  • ½ pound ground Smart Chicken

  • ¼ teaspoon sage

  • ¼ teaspoon fennel seeds

  • 3 large eggs

  • ¾ cup milk

  • 1 teaspoon fresh thyme leaves

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup grated Gruyere cheese


Press pie crust into a 9-inch tart pan with removable bottom, or glass pie plate. Prebake the pie crust according to package instructions.

Meanwhile, heat olive oil in medium sauté pan. Add leeks and cook for 5 minutes. Add chicken, sage, and fennel. Cook until the chicken is fully cooked.

Place the baked pie crust on a baking sheet to catch any egg mixture that may spill over. Scatter the chicken leek mixture in the warm pie shell.

In a bowl, whisk together the eggs, milk, thyme, salt, and pepper and pour on top of the chicken mixture. Top with grated Gruyere cheese. Bake the quiche at 350°F for about 30 minutes, until the quiche is lightly browned on the top and the middle is almost firm.