CHICKEN QUICHE FROM LEFT OVER CHICKEN

Not a recipe as such as it depends on what quantities you have.

shortcrust pastry case, not prebaked.
± 2 cups leftover chicken, diced
½ green peppers
1 small onions
½ prunet mushrooms
4 eggs
125 ml cream
125 ml milk
seasoning

Line a prepared pie dish with the pastry for the bottom crust.
Sauteed green peppers, onions and mushrooms in a little oil.
Place the onions, peppers and mushrooms mixture on the pie crust at the bottom.
Place the chicken pieces on top of the mushroom mixture.
Beat the eggs, cream, milk and seasoning together, and pour over the filling.
Bake on 180ºC for 40 minutes till golden and set.

Note:
Served with green salad, beetroot and avocado.
Delicious. Good way to use leftovers.

Recipe and photo: Marj Harper