Mini crustless chicken quiches
INGREDIENTS
- Olive oil spray
- 8 eggs
- 150ml reduced fat milk
- Pinch of salt
- 150g leftover cooked chicken, diced
- 75g mushrooms, sliced
- 75g red capsicum, diced
- ½ cup frozen peas
- ½ cup corn kernels
- 6 cherry tomatoes, halved
- 100g reduced fat cheddar cheese, grated
Preparation time
10 Minutes
Cooking time
25 Minutes
Serves 12
0.5 serves of vegetables per quiche
Diet and Allergies
Nut Free, Gluten Free
METHOD
Pre-heat oven to 200oC. Spray a 12-hole muffin tray with olive oil.
In a large jug, beat the eggs, milk and a pinch of salt together.
In the bottom of each muffin hole, place some chicken, mushrooms, capsicum, peas and corn. Pour in the egg mixture and top with half a tomato and some cheese.
Bake for 25-30 minutes or until golden.
Variation – As an alternative, use 150g leftover roast pork and 400g mixed chopped roast vegetables for the filling.
