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RECIPES
Serves 4 - 6
300g shortcrust pastry
45ml (3 tbsp) barbecue sauce
100g mushroom, sliced
125g onion, finely chopped
300g cooked chicken, chopped
4 eggs (medium)
300ml (
1
/2 pint) milk
salt and pepper to taste
CHICKEN & MUSHROOM QUICHE
1 Line a greased 25cm (10”) flan dish with pastry, spread the
barbecue sauce over the pastry base.
2 Place the mushroom and onion in a bowl, cook on 100% for
2 minutes. Drain to remove excess liquid.
Stir in the chicken to mix well.
3 Spread the chicken mixture evenly over the sauce.
4 Mix the eggs, milk and seasoning together in a bowl and pour
over the filling.
5 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 30% for 30 minutes.
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