Leftover roast chicken crustless mini quiches

Leftover roast chicken crustless mini quiches
  • Serves: 6
  • Prep: 10mins
  • Cook: 25mins

Perfect for a picnic, party or just sharing with the family, our roast chicken crustless mini quiches are a simple and delicious way to use up leftovers in the fridge! Pastry-free and containing only a couple of ingredients, they’re no fuss and low in calories so go ahead and them a go!


  • Spray oil or melted butter for greasing
  • 6 British Lion eggs
  • 100ml semi-skimmed milk
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 30g Cheddar cheese, grated
  • Salt & freshly ground black pepper
  • Leftover roast chicken, chopped into bite size pieces
  • Leftover broccoli, chopped into bite size pieces


  1. Preheat the oven to 220°C / 200°C fan / Gas 7
  2. Grease each cup (base and sides) of a muffin tin with the spray oil or melted butter.
  3. In a jug whisk together the egg, milk, dried herbs and cheese. Season with salt and pepper.
  4. Divide the chopped chicken and broccoli between the 12 muffin cups and then pour the egg mixture over each one.
  5. Place in the oven and bake for 20-25 minutes until the eggs are set and the tops of the crustless quiches are golden.
  6. Eat hot or cold.

Recipe courtesy of www.thepurplepumpkinblog.co.uk

Click on the stars to rate this recipe:

3.6 / 5 rating (23 votes)

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