Clover Chicken and mushroom quiche
Rosemary Chicken and brown mushroom quiche
- 1 large sprig of rosemary
- 1 onion
- 250g chicken
- 2 bulbs Garlic
- 1 Chili
- 250g brown mushrooms
- 3 eggs
- 500ml Clover fresh milk
- 50g parmesan grated
- 150g Clover butter
- 1tsp dried oregano
- 2 sheets phyllo pastry cut into squares
Heat a large pan, melt butter. Pour half the melted butter into a bowl return the pan to the heat and add rosemary.
When the remaining butter is nutty gold in colour add chicken, sauté for two minutes or golden brown.
Add in the chopped onion and fry for 3-5 minutes or golden. Add garlic and chili and stir fry for one minute then add your mushrooms. Fry for three to 5 minutes, season and remove from heat.
While the ﬁlling is resting cut phyllo pastry in to squares +- 3x3 inches. Generously brush the squares with the melted butter. Placing three squares on top of one another with the corners staggered in a mufﬁn/Cupcake tray. Add a tablespoon of the chicken and mushroom ﬁlling into the phyllo cups. In a jug, beat eggs and milk. Season and add oregano. Pour over the phyllo and ﬁlling. Sprinkle with parmesan and bake in preheated oven on 180 for 15 minutes. Serve with salad or dipping sauce.