1 small onion, diced
1 waxy potato, diced (I'm using this instead of the russet as I wanted some bite)
1 cup roast chicken meat, coarsely shredded
4 egg yolks
1 cup cream
1 cup grated mature cheddar (you can substitute with cheese of your choice)
1 handful fresh sage leaves
prepared shortcrust pastry
Preheat oven to 180 - 200ºC.
Line a 20cm round quiche pan with prepared pastry, pressing in the bottom and sides. Trim edges.
Line pastry with parchment paper. Fill with baking beads and bake blind for 15 mins. Carefully remove beads and parchment, and bake a further 2-3 mins. Do not over-brown. Cool.
Stir fry diced onions and potatoes in a little oil until lightly browned. Stir in shredded chicken. Cool.
Beat egg yolks with cream. Stir in the shredded cheese, leaving about 3 tbs for sprinkling later.
Evenly spread out the onion/chicken/potatoes mixture into the pastry crust.
Top with a few leaves of sage.
Pour egg/cream/cheese mixture over filling.
Bake in preheated oven for 15 mins.
Sprinkle remaining cheese on top and bake a further 20 - 25 mins or until custard is set and the top is golden brown.
Leave to cool for a few minutes before tucking in.
Serve with some fresh ground black pepper.