Ingredients:

Quiche filling

• 1 yellow onion (finely chopped)
• 150g full cream fresh milk
• 60g dairy whipping cream
• 35g of SKIPPY® Natural Creamy with Honey Peanut Butter Spread (for onion)
• 20g of SKIPPY® Natural Creamy with Honey Peanut Butter Spread (for chicken ham)
• Chicken ham
• Cheddar cheese
• Mozzarella cheese
• 75g egg

Pastry

• 160g plain flour
• 90g of churned,salted butter
• 55g egg

Method:

Pastry

1. Mix plain flour and butter.
2. Add egg and continue mixing until soft dough consistency is achieved.
3. Roll into a thin sheet and cut out desired shapes for the Quiche Lorraine shells.
4. Pre-bake for 10 mins until light golden brown at 180°C.

Quiche filling

1. Add 1 tsp of oil and saute the yellow onion until soft and caramelised.
2. Add peanut butter and mix well, set aside.
3. In another pan, saute chicken ham with 20g of SKIPPY® Natural Creamy with Honey Peanut Butter Spread for five minutes.
4. Spoon onions and chicken ham evenly into each Quiche Lorraine shell.
5. Mix milk, cream and egg in a bowl.
6. Spoon mixture into each Quiche Lorraine shell until it is three-quarters full.
7. Sprinkle cheddar and mozzarella cheese on the filling; bake for 20-25 mins at 180°C

Make 10 mini quiches.

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