These mini crustless quiches with chicken and asparagus are great for a picnic.
I am going to the opera this week at Glyndebourne with my colleagues, and during the interval (which lasts 80 minutes) it is customary to have a picnic diner. These mini quiches are my offering.
Life really is too short to make pastry, and these work so well as crustless quiches. I think the addition of the flax into the mixture is what helps them keep their shape. As there is no pastry I cook these in silicone baking cases, which they pop out of without any fuss.
These would be delicious for breakfast too. In fact I did make a few extra ones for that purpose!
- 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
- Pre-heat the oven to 180 degrees C.
- 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.
- 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.
- Bake in the oven at 180 degrees C for 25 minutes (or until browned).