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Smoked Chicken and Pepperdew Quiche

Method

Firstly cut the 4 Deli Wraps a bit bigger than the size of the cups in the trays. Place the wraps on a plate and microwave for 20 seconds to make more pliable. Press into the baking tray.

Brush the insides with the beaten egg. Bake at 180ºC for about 5-8 mins, until golden and crispy. Remove from oven and leave in tray.

For the filling, place the butter in a pan, then add the onion and fry on a low heat until soft and translucent.

Remove and divide equally between the quiche shells. Then place the chopped chicken on top of the onions in the shells followed by the pepperdew peppers.

Beat the eggs and cream together and season with salt and pepper then pour over the chicken and pepperdews and fill the quiche shells to just below the rim.

Carefully place in the oven and bake for about 10-15 minutes until golden on top.

Hint: you can replace the pepperdews and chicken with any filling of your choice.

Preparation Time

25 Mins

Serves

4 People

Ingredients

4 Mission Wheat & White Deli Wraps
1 big muffin tray or Yorkshire pudding tray
2 eggs - 1 egg, beaten
250ml double cream
Salt & pepper
1 breast of smoked chicken, chopped into small cubes
1 jar of mild pepperdew peppers, chop up about 6
1 onion, finely diced
10g butter

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