Chicken and Vegetable Quiche

Ingredients

1 sheet puff pastry
1 tablespoon olive oil
1 onion, finely chopped
1 red capsicum, seeds removed and finely chopped
100g mushrooms, chopped
4 eggs, lightly beaten
200ml cream
2 tablespoons chopped parsley
salt and pepper
1 cup cooked chopped chicken
50g grated cheese 

Method

Pre-heat oven to 200°C.

Press pastry into a 20cm tin with a collapsible base. Trim away excess pastry. Refrigerate until required.

Heat oil in a large frying pan. Add onion and capsicum and cook until softened. Add mushrooms and cook for 2 minutes or until liquid evaporates.

Combine eggs, cream, parsley, salt and pepper, cooled cooked vegetables and the chicken. Pour into the pastry shell.

Bake for 30 minutes or until golden and puffy.

Serves 6