Mini Mushroom, Chicken and Veggie Quiches

Ingredients
For filling

• 2 large potatoes
• 1 carrot
• 2 to 3 small handfuls peas
• 1 packet mushrooms
• 5 cloves garlic
• 2 chicken breasts
• grated cheese (optional)
• soup packet (cream of mushroom/ cream of chicken/ asparagus)
• Italian seasoning, chilli powder, pepper powder, lime juice

For shells

• 300 gms flour
• 120 gms butter
• cold water
• salt to taste

Method
For filling

1. Dice the potatoes and carrot into small cubes. Boil and keep aside.
2. Dice the mushrooms into slightly larger cubes. Cut the garlic fine and sautee in one teaspoon of butter. Add the mushrooms to the garlic and sautee with a little Italian seasoning.
3. Cut the chicken into long strips and marinate in a teaspoon of chilli powder, a teaspoon of lime and half to one teaspoon pepper. Then cook it in a pan without oil. Cut into small cubes.
4. Now prepare about 1/3 to 1/2 packet of a soup of your choice. Boil it down till slightly thick. If the soup is still too thin, add a tablespoon of flour to five tablespoons of milk, stir and pour the mixture into the soup. Cook on slow flame. Your soup is sure to thicken.
5. Mix the veggies, mushrooms and chicken together. Pour in the soup till mixture is gooey.

For shells

1. Take refrigerated butter and cut into squares. Knead it into the flour till crumbly and fine.
2. Add in cold water slowly and knead till it forms a nice firm dough.
3. Roll out the dough and use a round container to cut out circles that can be used to form the shells inside small/ big tart cups.
4. Grease the tart cups. Place the cirles of dough in them and prick the dough inside the cups to prevent bubbling.

Baking

1. Bake the empty quiche shells at 250 deg c for 5 to 7 minutes or till golden brown.
2. Remove from oven and fill with quiche filling.
3. Add a topping of grated cheese (see pic 2) or simply create a trellis with the leftover dough.
4. Then bake just the top for another 5 to 7 minutes or till golden brown at 250 deg c.
5. Serve warm.