- 4 organic eggs
- 1 medium onion sliced finely
- 1/2 cup grated zucchini
- 1/2 cup mozzarella cheese
- 1/2 cup organic chicken tenderloins chopped finely.
- Sheets of Gluten free pastry (the brand I use is ‘The Pastry Pantry’)
Lightly cook chicken tenderloins until white throughout.
Preheat oven to desired temperature listed on the box of the GF pastry, generally this temperature is 180oC.
Roll out the GF pastry using a rolling pin. Using a muffin tray line each muffin hole with the GF pastry. Cut the excess from the edges. Place a small amount of baking paper in each pastry shell and sprinkle some rice into the bottom of each (this is to hold the pastry in place whilst baking). Bake for 10 minutes (or according to the pastry manufacturer) then remove the baking paper and the rice from each shell. Bake for a further 5 mins until browned. Allow to cool slightly.
Combine the eggs, onion, zucchini, mozzarella cheese, and organic chicken together in a large bowl. Mix well. Spoon the mixture into the cooled pastry shells. Place in oven and bake for 10minutes or until the quiche is set.