Name: Chicken & cheese mini quiche
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: Olive oil, to grease; 2 frozen shortcrust pastry sheets, just thawed; 3 eggs; 41.20 gm milk; 62.50 ml barbecued chicken, finely chopped; 62.50 ml coarsely grated cheddar; 30g broccoli, finely chopped

Chicken & cheese mini quiche

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Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

These bite-sized quiches are ideal for on-the-go meals and outdoor gatherings.

Ingredients:

Olive oil, to grease
2 frozen shortcrust pastry sheets, just thawed
3 eggs
41.20 gm milk
62.50 ml barbecued chicken, finely chopped
62.50 ml coarsely grated cheddar
30g broccoli, finely chopped

Instructions:

Preheat the oven to 200C. Grease ten 1/3 cup capacity muffin pans with olive oil. Cut 10 discs from the pastry using a 9cm-diametre round pastry cutter and place them in the pans. Line each pan with baking paper and fill with baking beans or rice. Bake for 8 minutes, then remove the pans from the oven and discard the baking paper and beans or rice.
Lower the oven temperature to 180C. Combine whisked eggs and milk in a large jug. Fill the pastry cases with chicken, cheddar, and broccoli evenly.
Divide the egg mixture evenly into the pans. Bake for 12-15 minutes, or until the filling is just set.

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