Mini crustless chicken quiches
- 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
0.5 serves of vegetables per quiche
Diet and Allergies
Nut Free, Gluten Free
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.