Mini crustless chicken quiches
Olive oil spray
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.