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packet butter filling butter leeks Philadelphia cream cheese sour cream eggs chicken semi sun dried tomatoes Cheddar cheese thyme salt thyme semi sun-dried Salad
Viewed: 82 - Published at: 8 years agoIngredients
- 250g packet savoury cheese biscuits, crushed
- 90g butter, melted
- Filling
- 10g butter, extra
- 2 large leeks, washed well, sliced
- 250g block PHILADELPHIA Cream Cheese, softened
- 300g sour cream
- 5 eggs
- 200g smoked chicken breast, roughly chopped
- 150g semi sun-dried tomatoes, roughly chopped
- 100g grated cheddar cheese
- 1 tablespoon finely chopped fresh thyme
- salt and pepper, to taste
- Garnish
- fresh thyme leaves, extra, to serve
- semi sun-dried tomatoes, extra, to serve
- side salad, to serve
Method
- Combine biscuit crumbs and butter and press into base of lined and greased 23cm (9) springform pan.
- Chill.
- Heat butter in a non-stick frying pan and saute leeks until softened.
- Cool.
- Beat Philly* using an electric mixer until smooth.
- Beat in the sour cream then the eggs, one at a time, until well combined.
- Stir in the leek, chicken, tomatoes, cheddar, thyme and seasoning.
- Pour mixture into prepared base and bake at 160C for 45-50 minutes until just set.
- Cool slightly in oven with door ajar before removing from tin.
- Serve warm or cold sprinkled with thyme and with a fresh salad.
