Mini Chicken & Vegetable Quiche
30 minutes
5 Servings
Watch The Cooking Video
Savoury pie with chicken and vegetable filling. Easy to prepare and a healthy meal for a snack or quick meal.
Ingredients A:
| 3 cloves | Garlic, minced |
| 200 g | Minced chicken |
| 80 g | Carrot, diced |
| 3 | Button mushroom, slice |
| 100 g | Spinach |
| 1 | Red chillies, sliced |
| ¼ tsp | AJI-NO-MOTO® |
| ½ tbsp | Soy sauce |
| 10 | Puff pastry |
| 1 tbsp | Cooking oil |
Ingredients B:
| ¾ cup | Milk |
| ¼ tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| 1 tbsp | Soy sauce |
| 3 | Eggs |
- Heat cooking oil, saute garlic until fragrant. Add in chicken and carrot, saute until half cooked.
- Add in mushroom, spinach and red chili.
- Season with AJI-NO-MOTO® and soy sauce. Mix until dry and set aside.
- Combined all ingredients (B) and mix well.
- Place puff pastry in muffin mould.
- Add in some stir-fried vegetables and pour in ingredients (B) mixture.
- Baked in oven at 180°C for 25 minutes.
- Remove from mould and ready to serve.
AJI-NO-MOTO® Recipes
