Sunday, 10 April 2016

Chicken & cheese mini quiche

Chicken & cheese mini quiche

These mini quiches are perfect for lunch-boxes and picnic baskets.

Ingredients ...
Olive oil, to grease
2 frozen shortcrust pastry sheets, just thawed
3 eggs
2 tablespoons milk
1/4 cup barbecued chicken, finely chopped
1/4 cup coarsely grated cheddar
30g broccoli, finely chopped

Step 1
Preheat oven to 200C. Grease ten 1/3 cup capacity muffin pans with olive oil. Use a 9cm-diametre round pastry cutter to cut 10 discs from the pastry. Use the discs to line the greased pans. Line each pan with non-stick baking paper and fill with baking beans or rice. Bake for 8 minutes. Remove from the oven. Remove the baking paper and beans or rice.
Step 2
Reduce the oven to 180C. Whisk the eggs and milk together in a large jug. Divide the chicken, cheddar and broccoli among the pastry cases.
Step 3
Pour the egg mixture among the pans. Bake for 12-15 minutes or just until the filling has set.

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