Using barbecued chicken and fresh asparagus, these easy chicken and asparagus quiches make a wonderfully filling entree or sophisticated canape.
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1.Preheat oven to 180°C (160°C fan-forced). Whisk eggs with milk in a medium jug; season.
2.Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes.
3.Divide asparagus spears, chicken and chives among pastry cases.
4.Top with egg mixture; sprinkle with parmesan. Bake 25 minutes or until quiches are set and pastry is browned lightly. Serve warm.
You could use 75g frozen peas instead of the asparagus and serve topped with a little crumbled ricotta.