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How to make Chicken & cheese mini quiche

Yield = 10
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • Olive oil, to grease
  • 2 frozen shortcrust pastry sheets, just thawed
  • 3 eggs
  • 2 tablespoons milk
  • 1/4 cup Coles barbecued chicken, finely chopped
  • 1/4 cup coarsely grated cheddar
  • 30g broccoli, finely chopped

Method

  • Step 1 Preheat oven to 200C. Grease ten 1/3 cup capacity muffin pans with olive oil. Use a 9cm-diametre round pastry cutter to cut 10 discs from the pastry. Use the discs to line the greased pans. Line each pan with non-stick baking paper and fill with baking beans or rice. Bake for 8 minutes. Remove from the oven. Remove the baking paper and beans or rice.
  • Step 2 Reduce the oven to 180C. Whisk the eggs and milk together in a large jug. Divide the chicken, cheddar and broccoli among the pastry cases.
  • Step 3 Pour the egg mixture among the pans. Bake for 12-15 minutes or just until the filling has set.