Leftover Roast Chicken Crustless Mini Quiche
Servings 12
Ingredients
- FryLight or melted butter to grease a 12 cup muffin tin
- 6 British Lion Eggs
- 100 ml semi-skimmed milk*
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 30 g Cheddar cheese grated
- salt & freshly ground black pepper
- Leftover roast chicken chopped into bite-size pieces
- Leftover broccoli chopped into bite-size pieces
Instructions
- Preheat oven to 220°C / 200°C fan / Gas 7
- Grease each cup (base and sides) of a muffin tin with the spray oil or melted butter.
- In a jug, whisk together the egg, milk, dried herbs, and cheese. Season with salt and pepper.
- Divide the chopped chicken and broccoli between the 12 muffin cups and then pour the egg mixture over each one.
- Place in the oven and bake for 20-25 minutes until the eggs are set and the tops of the crustless quiches are golden.
- Eat hot or cold.
Notes
- *If you are following Slimming World, replace the milk with or 100g low-fat/virtually fat-free cottage cheese which is FREE.
- You will also need to use FryLight to grease the muffin pan.
- 30g Cheddar is a Healthy Extra A choice.
- If you are not using the cheese as a HEA then add 6 Syns (at time of writing) for the whole pan, making it ½ Syn per mini quiche if using low-fat/virtually fat-free cottage cheese.