mini open top quiches ๐Ÿ—

 This is a nice idea for a rainy day in or when you’re just in severe need of comfort food!

It’s spicy, hot and melts in your mouth.

A definite weekly must make in everyones houshold.

RECIPE::
Ingredients:

1 roll shop bought puff pastry
3 to 4 pieces chicken fillet cubed (depends on the amount of mini quiches you are making)

1 big potato cubed into small pieces

2Tbls chilli powder

1Tsp salt

1Tsp pepper

1Tsp garlic

Small pinch of tumeric

3Tbls Nandos peri peri sauce

1 green chilli chopped finely

1Tbls mayonnaise

1Tbls Mustard

1Tbls Tomato puree

Half a cup frozen mixed veggies

1 tin Fresh cream

1 egg (remove yolk and use egg whites)

Method:

  1. Roll out the pastry dough, line  about 5 to 7 Ramakins with butter or Spray’n’Cook and set the dough inside.
  2. Put your fry pan on medium heat and add a tablespoon of ghee or oil and then cook the chicken and add all the spices, mixed vegetables and potatoes.
  3. Do not add the mayonaise, mustard, tomato puree, fresh cream or egg whites yet. Cook the chicken for about 15 mins or until potatoes are soft.
  4. Once chicken is cooked leave to cool on the side and mix in the mustard, mayonnaise and tomato puree. Once incorporated spoon the chicken mix into the Ramakins with the dough.
  5. In a separate bowl whisk the freshcream and egg whites together for 20 seconds and add some pepper for seasoning.
  6. Then pour this mixture over the chicken quiches and put into the oven to bake for 30 to 35 minutes on 180ยฐC or just until the fresh cream mixture is not runny anymore.


OPTIONAL

It is optional to put cheese ontop once it has finished baking just for an extra YUM! Factor ๐Ÿ˜๐Ÿ’›
Happy cooking! Don’t forget to email me pics of the recipes you’ve tried out โ˜บ๏ธ (sabeharb@gmail.com)

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