Using barbecued chicken and fresh asparagus, these easy chicken and asparagus quiches make a wonderfully filling entrée or canape.
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Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Whisk eggs with milk in a medium jug; season.
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.
Divide asparagus spears, chicken and chives among pastry cases.
Top with egg mixture; sprinkle with Parmigaino Reggiano PDO. 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.
Test Kitchen tip
The sponsorship of this recipe is funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
Parmigiano Reggiano PDO is a hard, grainy cow-milk cheese made in five provinces of Italy: Parma, Reggio Emilia, Modena, Mantova to the right of the Po River, and Bologna to the left of the Reno River. This cheese is salted in brine, then aged for a minimum of 12 months, with many wheels matured for 24, 36, or even 48 months or more, to develop a deeper, nuttier flavour and a firmer, more granular texture. This additive-free process celebrates a unique artisanal approach that is protected by EU PDO (Protected Designation of Origin) status.
You can spot authentic Parmigiano Reggiano PDO by its rind: genuine wheels are stamped all over with tiny dotted lettering that repeats “Parmigiano Reggiano,” along with the dairy’s registration number and the month and year of production.
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