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

Preparation time
10 Minutes

Cooking time
25 Minutes

Serves 12

 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.


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