Name: Mini chicken and asparagus quiches
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 eggs; 1 tablespoon milk; 5 (75g) chopped asparagus spears; 125 gram (4 ounces) shredded barbecued chicken; 2 tablespoon chopped fresh chives; 1/4 cup (20g) finely grated parmesan

Mini chicken and asparagus quiches

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Makes 12 Item

Prep

10M

Cook

40M

Total

50M

Ingredients

3 eggs

1 tablespoon milk

5 (75g) chopped asparagus spears

125 gram (4 ounces) shredded barbecued chicken

2 tablespoon chopped fresh chives

1/4 cup (20g) finely grated parmesan

Method

1.Preheat oven to 180°C (160°C fan-forced). Whisk eggs with milk in a medium jug; season.

2.Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm (3-inch) cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes.

3.Divide asparagus spears, chicken and chives among pastry cases.

4.Top with egg mixture; sprinkle with parmesan. Bake 25 minutes or until quiches are set and pastry is browned lightly. Serve warm.

You could use 75g (2½ ounces) frozen peas instead of the asparagus and serve topped with a little crumbled ricotta.
Note

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Ingredients

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