Mini crustless quiches with chicken and asparagus
Prep time
Cook time
Total time
These mini crustless quiches with chicken and asparagus, are great for a picnic
Recipe type: Light bites
Serves: 12
  • 2 asparagus spears
  • 4 eggs
  • 4 tablespoons of coconut milk
  • 2 tablespoons of ground flaxseed
  • 6 cherry tomatoes, diced
  • Shredded roast chicken (approx 1 breast)
  • pine nuts
  • seasoning
  1. Pre-heat the oven to 180 degrees C.
  2. Cut the asparagus into 1cm bits, and steam for 4 mins.  Finish them off on a griddle pan (I used lemon-infused olive oil on the pan) .  Meanwhile whisk the eggs with the coconut milk, flaxseed, and season.
  3. Grease the silicone baking tray with olive oil (I use an olive oil spray, then make sure the trays are fully greased by using parchment paper to spread it about).  Half fill each case with the egg mixture, then fill each case with the asparagus, tomatoes and chicken.  Fill up the cases with the remainder of the egg mixture and top with pine nuts.
  4. Bake in the oven at 180 degrees C for 25 minutes (or until browned).
Recipe by Natural Kitchen Adventures at