Preheat oven to 200oC. Slice parsnips, sweet potato, and beetroot into chip-like pieces. A food processor slicing tool is easy, but there are hand held slicing tools on the market. The slices should be wafer thin.
Place baking paper on a baking tray and coat both sides of the vegies with Extra-virgin olive oil. Cook in oven for 10mins, turning vegetables over after 5mins. Add to meals or have as a snack instead of commercial chips.
- 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 10 minutes or until the quiche is set.