Ingredients per serve


Pastry Shells

  • Shortcrust pastry sheets 5.0 x
  • Oil 50.0 ml


KNORR Hollandaise Sauce gives an extra soft creamy texture to this quiche and with the delicious smoky filling, it’s sure to become popular on the menu.



  1. Pastry Shells

    • Lightly oil ten 10 cm tart pans. Line with rounds of pastry and trim. Line with baking beads and blind bake in a preheated combi oven for 10 minutes at 180 degree Celsius. Remove from oven and cool.
  2. Filling

    • Meanwhile, heat oil over high heat in a large pan. Add chicken mince, KNORR Intense Flavours Deep Smoke, leek, and corn and cook for 10 minutes or until all liquid has evaporated. Remove from heat and cool.
    • Whisk KNORR Hollandaise Sauce with eggs and cream until combined. Fold through two thirds of the grated cheese along with chicken mixture and parsley.
  3. To Assemble and Cook

    • Pour the filling into pre-baked pastry shells and sprinkle with remaining cheese.
    • Bake in preheated combi oven at 175 degree Celsius for 25 minutes or until firm.
  4. To Serve

    • Serve warm with salad, steamed or roasted vegetables.