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 sauté 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 160°C 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.