Name: Mini chicken and asparagus quiches
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 eggs; 1 tablespoon milk; 2 sheets shortcrust pastry; 5 (75g) chopped asparagus spears; 125 gram shredded barbecued chicken; 2 tablespoon chopped fresh chives; 1/4 cup (20g) finely grated parmesan

Using barbecued chicken and fresh asparagus, these easy chicken and asparagus quiches make a wonderfully filling entree or sophisticated canape.

Looking for more quiche recipes?

Ingredients

3 eggs

1 tablespoon milk

2 sheets shortcrust pastry

5 (75g) chopped asparagus spears

125 gram shredded barbecued chicken

2 tablespoon chopped fresh chives

1/4 cup (20g) finely grated parmesan

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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