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CREMORA Chicken and Broccoli Crustless Quiche Cup

  • Easy Dificultad

  • 66 min Prep

  • 12 Serves

  • 148 kcal

Chicken and Broccoli Recipe

These crustless quiches are easy to make, perfect for using up leftover chicken and is DELICIOUS as a healthy breakfast on-the-go!


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Lets Cook

  1. Preheat the oven to 180°C and grease a 12-hole muffin tin with non-stick cooking spray.⁠

  2. In a pan, heat the oil over medium heat. Add the mushrooms and fry for 2 minutes. Add the broccoli and fry for a further 3 minutes. Remove the pan from the heat and cool for 5 minutes. *Chef’s Tip: For a vegetarian option, replace the chicken with diced baby marrows! ⁠

  3. Stir in the shredded rotisserie chicken and spring onions.⁠

  4. Divide the mixture evenly between the muffin holes and sprinkle the cheese on top

  5. In a jug, whisk the NESTLÉ Cremora Original with 1¼ cup of hot water until smooth. Set aside for 5 minutes to cool.

  6. Add the eggs and season with the salt and pepper. Whisk to combine. *Chef’s Tip: For extra flavour, add a pinch of mixed herbs! ⁠

  7. Divide the egg mixture evenly between the muffin holes by pouring it over the chicken and veggies.

  8. Bake for 20-25 minutes until the tops are golden and the quiches are cooked through. *Chef’s Tip: You’ll know they’re ready when they look firm! ⁠

  9. Cool in the tin for 5 minutes. Using a butter knife, gently loosen the quiche cups from the tray and transfer to a wire rack to cool for 15 minutes.⁠

  10. Garnish the quiche cups with some chopped spring onions. Serve with a glass of iced lemon water and fruit salad on the side and ENJOY!⁠

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