- 1 cup cooked chicken - shredded
- 1/3 cup sundried tomato - thinly sliced
- 200g mushroom - sliced
- few fresh basil leaves
- 2 shortcrust pastry - partially thawed
- 1/2 cup cooking cream
- 8 eggs
- 1/2 cup parmesan cheese
- salt and pepper
Pre heat the oven to 200C. Line a baking tray with baking paper. Using the springform quiche or tart dish, cut up the shortcrust pastry to fit. Refrigerate for 20 minutes. Blind bake the pie casing for 10 minutes then carefully remove the beans and continue to bake for another 10 minutes.
In a jug, mix the eggs, parmesan cheese, cream, salt and pepper. Cook the mushroom for 4 minutes, then add cooked chicken, sundried tomatoes and shredded fresh basil leave.
Arrange the mushroom mix in the pie casing, pour in the egg mix carefully...not to over spill. Bake at 180C for another 40-45 minutes .....
Note: I cooked mini quiches for the kids lunch box...using muffin pan...