Mini Crustless Chicken Quiches

• Prep: 10
• Cook: 25 mins
• Serves: 6

Ingredients

• 100 g reduced-fat cheddar cheese
• 6 cherry tomatoes
• 1/2 cup frozen corn kernel
• 1/2 cup frozen peas
• 6 sprays olive or canola oil spray
• 8 large eggs
• 150 mL reduced-fat milk
• 1 pinch salt
• 150 g cooked chicken
• 75 g mushroom, uncooked
• 75 g red capsicum, uncooked

Method

Pre-heat oven to 200 deg C. 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.

Variation

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.

Nutrition information

	per serving	per 100g
Energy	554.8 kJ	605.3 kJ
Protein	11.3 g	12.3 g
Fat, total	8.3 g	9.1 g
— saturated	2.8 g	3 g
Carbohydrate	2.8 g	3 g
— sugars	1.4 g	1.5 g
Fibre	0.8 g	0.8 g
Sodium	122.9 mg	134.1 mg