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Mini crustless chicken quiches

0.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 12

0.5 serves of vegetables per quiche

Diet and Allergies:



Olive oil spray
8 eggs
150ml reduced fat milk
Pinch of salt
150g leftover cooked chicken, diced
75g mushrooms, sliced
75g 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.

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