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Chicken and cheddar quiche

Chicken and cheddar quiche

Total Time
40 min
15 min
25 min
Not sure what to make for dinner tonight? This recipe simply calls for barbecued chicken to make your crusade a little easier.


Filo pastry

4 sheet(s), (4 x 15g)

Cooked skinless chicken breast

160 g, chopped

Green shallot(s)

2 individual, thinly sliced

Extra light cheddar cheese

½ cup(s), grated, (60g)


4 medium

Skim milk

¾ cup(s), (180ml)

Oil spray

5 x 3 second spray(s)


  1. Preheat oven to 200˚C. Lightly spray the base and side of a 3cm-deep, 24cm fluted tart tin with oil. Lightly spray 1 filo sheet with oil and top with another filo sheet. Lightly spray with oil. Place over the base of the tin, allowing the sides to overhang. Repeat with remaining filo, placing it in the opposite direction to completely line the tin. Place on a baking tray.
  2. Sprinkle half the chicken, shallot and cheese over the pastry. Repeat with the remaining chicken, shallot and cheese. Whisk the eggs and milk together. Season with pepper and pour over the filling. Lightly scrunch up the overhanging pastry and lightly spray with oil. Bake for 25 minutes or until just set and light golden.