Prawn and chicken quiche (no yolk)
Ingredients (serves 2)
- • 50 g clean prawns
- • 50 g skinless chicken breast
- • 100 ml single cream
- • 100 g courgette
- • 50 g onion
- • 1 clove of garlic
- • 30 g green pepper
- • 3 egg whites
- • Ready-made pre-cooked puff pastry
Method
- 1. Chop garlic, onion, pepper, and courgette. Sauté vegetables in a frying pan with olive oil.
- 2. Chop the prawns and add them to the vegetables. Do the same with the chicken. Cook while stirring for 2-3 more minutes. Set aside.
- 3. In a bowl, mix the egg whites, cream, and stir-fried mixture.
- 4. Fill individual moulds with about 50 g of filling each.
- 5. Bake in a bain-marie in the oven for 20 minutes at 180º C (or in the microwave at maximum heat for 2-3 minutes). Let cool.
- 6. Use a cookie cutter or a knife to cut the puff pastry into discs the same shape as the moulds.
- 7. Remove the baked mixture from the moulds and place each one on top of a puff-pastry disc to assemble mini quiches.
- 8. Serve.
