Recipe

Mini chicken and asparagus quiches

A filling entree or sophisticated canape.

  • 10 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print
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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

Mini chicken and asparagus quiches
  • 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

Mini chicken and asparagus quiches
  • 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.

Notes

You could use 75g frozen peas instead of the asparagus and serve topped with a little crumbled ricotta.

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