Mini crustless chicken quiches

Easy to freeze
Mini crustless chicken quiches
Makes: 12
Serves: 6
Preparation time: 10 minutes
Cooking time: 25 minutes


Olive oil spray
8 eggs
150ml reduced-fat milk
Pinch of salt
150g leftover cooked chicken, diced
150g mushrooms, sliced
150g red capsicum, diced
½ cup frozen peas
½ cup corn kernels
6 cherry tomatoes, halved
100g reduced-fat cheddar cheese, grated


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.


As an alternative, use 150g leftover roast pork and 400g mixed chopped roast vegetables for the filling 

½ serve of vegies in each serve of this recipe.