A healthy lunchtime recipe from Niamh Kavanagh. Chicken and Mushroom quiches accompanied by roasted potatoes (roasted with lemon olive oil and rosemary and rock salt) and green veg.


Serves 4
Time 30 minutes

  • 2 roast chicken breasts
  • ¼ cup of chopped scallions
  • ½ cup diced mushrooms
  • 1 tsp extra virgin olive oil
  • ¼ cup grated cheese
  • 5 eggs
  • 3 egg whites
  • 1 cup of milk


1.  Pre-heat oven to 180°C degrees.
2.  Coat a non-stick muffin tin generously with cooking spray.
3.  Whisk eggs, egg whites, and milk in a bowl and then divide evenly among the prepared muffin cups.
4.  Tear the Roast Chicken; add it to a bowl along with diced mushrooms, scallions, and cheese. Mix all the ingredients together. 
5.  Sprinkle in a heaped tablespoon of the chicken mixture into each cup.
6.  Bake for 20 minutes until tops are just beginning to brown.
7.  Allow to cool for 5 minutes before flipping the quiches out of the tray.
8.  Serve hot or cold

Niamh Kavanagh Today Quiche

Recipe courtesy of Greene Farm