Mini quiches – chicken and cherry tomato

Health services Workplaces & Tertiary education Sport & recreation

Allergen – Contains gluten, egg, and dairy.

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g Breakfast Main meal

Ingredients

Short crust pastry - 300 grams (Light)

Chicken breast - 180 grams (Poached/skin off)

Tomato – cherry - 125 grams (In half)

Egg - 5 (Whole)

Milk - skim - 100 ml (Light)

Pepper – black - Pinch (Cracked)

Cheese – grated - 100 grams (Light)

Short crust pastry - 600 grams (Light)

Chicken breast - 360 grams (Poached/skin off)

Tomato – cherry - 250 grams (In half)

Egg - 10 (Whole)

Milk - skim - 200 ml (Light)

Pepper – black - ¼ tsp. (Cracked)

Cheese – grated - 200 grams (Light)

Short crust pastry - 2.4 kg (Light)

Chicken breast - 1.4 kg (Poached/skin off)

Tomato – cherry - 1.0 kg (In half)

Egg - 40 (Whole)

Milk - skim - 800 ml (Light)

Pepper – black - 10 grams (Cracked)

Cheese – grated - 800 grams (Light)

Method

Pre heat the oven to 180°c.
Lightly grease mini quiche trays, cut the pastry out to the appropriate size using a circle cutter. Press gently into the tray.
Cut the chicken into fine dice, evenly distribute the chicken between the mini quiches and top with a half cherry tomato.
Beat together the egg, cream and pepper, tip into a sauce squirty bottle.
Fill the mini quiches to the top of the pastry, put into the oven for 12-15 minutes or until set and brown, serve hot or warm.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.