Chicken & sweetcorn quiche
- 200g leftover chicken
- 3 eggs
- 300ml double cream
- 150g sweetcorn
- Savoury pastry case
- Potato wedges
- Bistro salad bag
Whisk together 3 eggs and 300ml double cream and season with salt and pepper.
Place the cooked chicken pieces and one small tin of sweetcorn in a pre-made savoury pastry case.
Pour over the cream and egg mixture and top with 30g of grated cheese.
Bake for 30 to 40 minutes or until set and serve with salad and potato wedges.