Mini crustless chicken quiches

Mini crustless chicken quiches
  • Prep: 10
  • Cook: 25 mins
  • Serves: 6


  • 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


  1. Pre-heat oven to 200°C. Spray a 12-hole muffin tray with olive oil.
  2. In a large jug, beat the eggs, milk and a pinch of salt together.
  3. 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.
  4. 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 serving of this recipe.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.