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Ingredients
- cooking oil spray
- Salt and pepper
- 100 grams chicken breast fillets
- 1 wholemeal mountain bread wrap
- 1/2 clove garlic minced
- 4 free-range eggs
- 2 spears fresh asparagus diced
Ingredients
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Instructions
- Lightly spray a frying pan with cooking oil. Season chicken with salt and pepper and add to pan. Cook for 2-3 minutes each side or until cooked through. Set aside to cool, then shred. You could use pre-cooked or leftover chicken for this recipe.
- Preheat oven to 180C and generously spray 4 holes of a muffin tin (two per serve) with cooking oil.
- Cut the Mountain Bread into quarters. You need 1/4 piece of wrap per quiche. Line the prepared muffin tin holes with each square of Mountain Bread to form a base for the quiches.
- In a bowl combine chicken, garlic, eggs, and the diced asparagus. Season with salt and pepper.
- Pour an even amount of the egg and chicken mix into each prepared quiche base. Place in the oven and bake for 8-10 minutes or until egg has set.
- Serve 2 quiches per person. Can be made in a larger batch, simply store leftovers in an airtight container in the fridge for 3-4 days to reheat or enjoy cold.
Recipe Notes
203 calories per serve