Quick, crustless mini quiches

These quick bites are perfect for breakfast or as appetisers and are quite healthy too.

SERVES 12 TIME 50 MIN LEVEL EASY INGREDIENTS

6 eggs 1 cup (250ml) cream 2 spring onions, finely chopped Handful of chives, finely chopped 1/2 tsp (2.5ml) smoked paprika Salt and freshly ground pepper 1/2 cup (125ml) sweetcorn 200g leftover roast chicken, shredded 1/2 cup (125ml) grated cheddar cheese 12 paper muffin cases METHOD

1. Preheat oven to 180C.

2. Whisk together the eggs, cream, salt, pepper and smoked paprika until just combined. 3. Add in the chopped spring onions and chives and set aside. 4. Line a muffin tray with paper cases and fill each case with a little

UNDER R100

sweetcorn and shredded roast chicken.

5. Ladle in the egg and cream mixture right to the top and sprinkle over a li le grated cheddar cheese. 6. Bake in oven for 25-30 minutes or until golden brown and cooked through. 7. Remove from oven and allow

to cool before serving.