1. Line base and sides of a 2.5cm-deep, 11.5 x 34cm loose-based flan tin with pastry, trimming off excess. Place flan tin in freezer for 20 minutes. Meanwhile, preheat oven to 200°C.
2. Place flan tin on a baking tray. Line pastry case with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 10-12 minutes or until edges are crisp and light golden. Remove weights and baking paper and bake for a further 6-8 minutes or until base is light golden. Set aside to cool slightly. Reduce oven to 180°C.
3. Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add leeks and ½ the thyme and cook, stirring occasionally, for 10 minutes or until softened. Spread leek mixture over pastry case. Whisk eggs and milk in a jug and season with salt and freshly ground black pepper. Top leeks with shredded chicken, tomato and feta, then pour over egg mixture. Sprinkle with remaining thyme. Bake for 20-25 minutes or until just set. Serve warm or cold. Serve with a salad of mixed lettuce and green capsicum.YOU MIGHT ALSO LIKE THIS RECIPE
You can use leftover ham or roast vegetables instead of chicken.14 ProPoints values per serve
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