CREMORA Chicken and Broccoli Crustless Quiche Cup

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

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! ⁠

Stir in the shredded rotisserie chicken and spring onions.⁠

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

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

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! ⁠

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

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! ⁠

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.⁠

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!⁠