Pure Butter Pastry Chicken Mushroom Quiche.
A quick and easy treat for lunch or a snack for the entire family to enjoy
24 butter ready cut shells pastry
1 Red onion
1 clove of garlic
½ punnet mushrooms
Half and half Milk
Stir fry the onion and add fresh garlic.
Then add the chopped mushrooms and cooked chicken fillets.
Season with salt and pepper and mix all ingredients together until blended.
Now you will whip the egg together with the milk and set aside.
Be sure to spray the muffin pans. Fill with the pasty shells and then bake until done and have good color.
Once cold, scoop and fill with the chicken and mushroom mixture.
Thereafter, pour some of the whipped milk and egg mixture over the filling.
At this point, add grated cheese and dried origanum herbs to the quiche as decoration.
Return all back to the oven and bake in a preheated Thermofan oven at 80°C for 25 minutes or until golden brown.
Prepared, tried, and tested Feriel Sonday
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