This chicken and rainbow pepper quiche is the perfect way to use a rotisserie roasted chicken – it’s super-easy and absolutely delicious! Whip it up for dinner, or serve it with a side of green salad for a scrumptious and relaxed Sunday lunch.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Chicken and rainbow pepper quiche
- 3 medium bell peppers (1 red, 1 green, 1 yellow)
- 1 medium red onion, peeled and thinly sliced
- avocado oil, to drizzle
- 200g rotisserie roasted chicken, shredded
- handful fresh parsley, chopped + extra, to garnish
- 10ml (2 tsp) jalapeño chillies, chopped
- 130g feta, crumbled
- 100g mature Cheddar, grated
- salt and freshly ground black pepper, to taste
- 3 eggs
- 250ml (1 cup) fresh cream
- 4 sheets ready-made filo pastry
- 80g butter, melted + extra butter, to brush
Preheat the oven to 220˚C. Place the bell peppers (keep them whole) and onion slices in a roasting tin. Drizzle with avocado oil and rub all over, roast in the oven until the flesh is tender and the skin is blistered in spots, about 30 minutes. Transfer the peppers to a sealable plastic bag and close the bag. Set aside to cool slightly, 5 minutes. Deseed and peel the peppers (the skins will slip off easily after being in the sealed bag after roasting) and slice them into long strips. Set aside until needed.
For the case, grease and line the base of a rectangular 28cm x 18cm baking tray. Lightly brush each sheet of filo pastry with the melted butter and layer the pastry sheets on top of one another in the greased tray.
Returning to the filling, combine the peppers and onion, shredded roast chicken, fresh parsley, jalapenos and cheeses, and season to taste. Spoon the filling into the filo pastry case. Whisk the eggs and fresh cream together in a jug, and season to taste. Pour the egg mixture over the filling in the pastry case.
Lightly scrunch the sides of the overhanging pastry and brush with butter. Bake, 35 – 40 minutes or until set and lightly golden. Scatter with the extra parsley to garnish.