Cheese & Chicken Mini Quiche

If you’re looking for something tasty and easy to make for your family’s lunch boxes, then why not try this recipe?

Ingredients

¼ cup coarsely grated cheddar

¼ cup finely chopped barbecued chicken

2 frozen sheets short crust pastry, which has just begun to thaw

2tbsp milk

3 eggs

30g finely chopped broccoli

Olive oil

Instructions

  1. Preheat oven to 200°C and lightly grease ten, 1/3 cup muffin tins with olive oil. Cut ten discs from the pastry with a 9 cm diameter pastry cutter.
  2. Press the discs in the greased muffin pans, lining each with baking paper and baking beans or rice. Bake the pastry for eight minutes, then remove from oven and remove baking beans and baking paper.
  3. Reduce oven temperature to 180°C and whisk together the milk and eggs in a large jug. Divide the cheddar, chicken and broccoli between the pastry cases and top each with the egg mixture.
  4. Bake mini quiches for 12 to 15 minutes until filling has just set.

Makes 10

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