Easy bread based quiches

At a glance

Preparation time: 40 minutes

Difficulty: Easy

Serves: 12

Ingredients

• 12 slices bread (wholemeal or whole grain if available)
• 3 tablespoons margarine
• 1 skinless cooked chicken breast*
• 3 spring onions
• 1 small zucchini
• ½ cup canned corn kernels (no added salt if available)
• ½ cup grated cheese (reduced fat if available)
• 6 eggs
• 4 tablespoons milk*
• Pepper, to taste

Steps

1. Preheat oven to 180°C.
2. Cut the crusts off the slices of bread. Using a rolling pin or your hands, gently flatten the bread slices.
3. Spread one side of flattened bread with margarine. Put the slices of bread into the muffin tin, with the margarine side down.
4. Remove skin and bones and chop chicken into small pieces and place in a bowl.
5. Chop the spring onions by removing the outer skins, then cut the spring onions into smaller pieces. Add to the bowl with the chicken.
6. Grate zucchini using a box grater. No need to peel the zucchini. Squeeze out excess water using your hands (make sure they are clean) and add to the bowl with the chicken and spring onions.
7. Drain the corn and add ½ cup to the bowl with the chicken, spring onions and zucchini.
8. Using a tablespoon, spoon the chicken, shallots, zucchini and corn into the bread cups.
9. Sprinkle with grated cheese.
10. Add the eggs and milk into a bowl and mix using a fork. Add pepper if desired.
11. Pour the egg and milk mixture into the bread cups in the muffin tins. Fill to just below the top of the muffin tin.
12. Place in oven and cook for 15 to 20 minutes or until golden.

*Tips

• This is a great way to use up leftover roast chicken meat or you could use store bought BBQ chicken.
• You can use any kind of milk for this recipe.
• These bread-based quiches are fantastic for dinner served with vegetables or a salad. They are great for lunchboxes. You can make a batch for lunches and freeze ready to use.
  
  With thanks to Northern NSW Local Health District for sharing this recipe.