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Ingredients:

3 eggs
1 tablespoon milk
2 sheets shortcrust pastry
5 (75g) chopped asparagus spears
125 gram shredded barbecued chicken
2 tablespoon chopped fresh chives
1/4 cup (20g) finely grated parmesan

Serves: 12
Preparation time: 10 minutes

Method:

Preheat oven to 180°C (160°C fan-forced). Whisk eggs with milk in a medium jug; season.

Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes.

Divide asparagus spears, chicken and chives among pastry cases.

Top with egg mixture; sprinkle with parmesan. Bake 25 minutes or until quiches are set and pastry is browned lightly. Serve warm.

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Contributor: Cam