Chicken, Sweetcorn & Asparagus Quiche

Sometimes you don’t have time to deal with pastry, or you just don’t fancy making it. Try this crustless quiche, which is really simple and can be made in less than 30 minutes.

Yield

Serves 4

Total Time

25 Minutes

Ingredients

6 large eggs
4 tbsp of single cream
6 spring onions, trimmed and sliced
100g of asparagus spears, trimmed and thinly sliced, tips left whole
160g of shredded smoked chicken breast
100g of canned sweetcorn, drained
2 tbsp of olive oil
40g of rocket leaves
Balsamic vinegar
Sea salt and freshly ground black pepper

Method

Step 1

Preheat the oven to 200°C. Place a 24-cm ceramic flan dish on a baking sheet and place in the oven to heat up.

Step 2

Meanwhile, crack the eggs into a large mixing bowl and whisk with the cream. Season well with salt and pepper. Stir in the spring onions, asparagus, chicken and sweetcorn.

Step 3

Remove the flan dish from the oven, pour in the olive oil and swirl it around the dish to coat the base and sides. Carefully tip in the filling and place the quiche back in the oven. Bake for 15–20 minutes until golden and just set.

Step 4

Remove from the oven and serve warm with balsamic-dressed rocket leaves or a homemade tomato sauce.

From Posh Tarts by Phillippa Spence (Quadrille, £12.99). Photograph by Faith Mason.
 

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