Mini Quiche in Bread Bases
INGREDIENTS (makes 12)
12 slices wholemeal bread, crust removed
2 tbsp olive oil
1 shallot, finely chopped
1 carrot, finely chopped
1 garlic clove, finely chopped
100g cooked chicken, chopped
1 stem of broccoli shoots, mini florets (optional)
50g grated Cheddar cheese
Salt and pepper
Preheat the oven to 180˚C/fan 160°C/gas 4 and grease a 12-cup holder muffin tray.
Using a rolling pin, roll the bread flat and fit into the muffin tray. Drizzle with olive oil and season with salt and pepper. Place in the oven for 10 minutes to slightly toast the bread. Remove from the oven and leave aside until needed.
Heat a large pan and add a tbsp of olive oil, the shallots, carrots, garlic and cook for approximately 3-4 minutes over a medium-low heat. Add the chicken pieces and broccoli florets and cook for a further 1 minute or so. Remove from the heat and set aside until needed.
In a bowl, combine the eggs, milk and season with salt and pepper. Next, fill the bread bases with the cooked vegetables and chicken mixture. Top with the grated cheese and pour in the egg mixture gently, so as not to overflow the muffin cupholders.
Place in the oven and bake for 15 minutes until the egg mixture is set and the cheese has turned golden brown. Remove from the heat and serve either hot or cold.