Chicken and corn quiche (13.04.17)

This mini quiche is a brilliant and tasty way of using left-over cooked chicken. Use polony, fish or shredded meat as an alternative.

Ingredients:
500g puff pastry
3 extra large eggs
2 deboned chicken breast, cooked and diced
1 small onion, peeled and chopped
100g grated Cheddar cheese
1 cup sweet corn
Salt and pepper to taste
½ cup fresh cream

Method:
Preheat your oven to 200°Celsius.
Lightly grease a baking tin/Pyrex with butter
In a bowl, mix the eggs, chicken pieces, onion, corn, cheese, cream, salt and pepper with a fork until mixed together well.
Roll the pastry to fit your Pyrex. Line your dish with the pastry, cutting the excess pieces off. If making mini quiches, line your muffin tin or foil cases with pastry using a cookie cutter or glass to fit. Spoon the chicken mixture on top of the pastry. Top with extra cheese, optional. Sprinkle the dried herbs on top. Bake in the oven for 15-20 minutes or until golden brown. Makes one large quiche or 24 mini quiches

COURTESY : SALWAA SMITH https://capemalaycookingdelights.com/

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