Self-crusting smoked chicken, kumara and broccoli quiche

Self-crusting smoked chicken, kumara and broccoli quiche is great for dinner or as leftovers for lunch.







Smoked chicken





Microwave one large kumara on high for around five minutes, and leave to cool. Chop up one large onion and two cloves of garlic, and toss in a non-stick frying pan with two teaspoons of oil.

Cover and cook the onion and garlic on a moderate heat, stirring occasionally for five minutes or until the onion is transparent. Remove the lid and cook for a further two minutes to brown.

Cut up 200g of broccoli into small, bite sized pieces. Place in boiling water for five-to-10 minutes or until tender. Be careful not to overcook. Drain, and rinse under a cool tap.

Remove the skin off the smoked chicken and tear approximately 300g into bite-sized strips.

Peel the skin off the kumara and chop into oval discs or small cubes. Gently mix the smoked chicken, broccoli, kumara, onion and garlic together in a bowl.

Coat a pie dish or cake tin with non-stick spray, canola is good, and gently spoon in the chicken and vege mix. Be careful not to pat it down to hard and squash the cooked veges.

Mix three eggs together with one cup of milk, then mix in half a cup of self raising flour. Pour the mixture over the veges and chicken, gently shaking the pan to ensure all spaces are filled. Sprinkle with cheese.

Bake at 200 degrees Celsius for 25 minutes, or until lightly browned and set in the centre.

Serve warm with a side of homemade chips and/or salad.

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