Chicken & Cheese Bread Cup Quiches

Name: Easy Chicken & Cheese Bread Cup Quiches
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 12 slices Tip top wholemeal sandwich bread (crust removed); 4 tbsp Anchor butter (softened); 200 g Waitoa Hot Cooked chicken (cooled (leftover from roast) chopped); 80 g Mainland Tasty Cheese (grated); 6 Woodland Eggs; 1 cup Anchor Blue Top Milk; A handful Superb Herb Parsley; Salt & black pepper

9 mini bread cup quiches on wire rack over white board

Looking for a quick lunch or snack option for the kids? These cute bread cup quiches are easy to make and perfect for lunch boxes.

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Prep Time 10

Cook Time 35

Total Time 45

Course Lunch, Snack

Servings quiches

Equipment

We used a Le Creuset Muffin Tray

Ingredients

12 slices Tip top wholemeal sandwich bread crust removed
4 tbsp Anchor butter softened
200 g Waitoa Hot Cooked chicken cooled (leftover from roast) chopped
80 g Mainland Tasty Cheese grated
6 Woodland Eggs
1 cup Anchor Blue Top Milk
A handful Superb Herb Parsley
Salt & black pepper

Instructions

Preheat the oven to 160C.
Roll out each slice of bread until it’s very thin with a rolling pin. Lightly spread one side of each slice with the butter.
Place the bread slices, buttered-side down, to line the muffin tray, pressing down to fit tightly. Bake for 15 minutes or until crisp and golden.
Break the eggs into a large bowl. Add the milk, salt, pepper, chicken and half the cheese. Spoon the mixture into the bread cases and sprinkle with rest of the cheese and chopped parsley.
Bake for 18–20 minutes or until set.