Chicken and rainbow pepper quiche – Food & Home Magazine
This chicken and rainbow pepper quiche is the perfect way to use a rotisserie roasted chicken - it's super-easy and absolutely delicious!
Ingredients
- <h3>FILLING</h3>
- 3 medium bell peppers (1 red, 1 green, 1 yellow)
- 1 medium red onion, peeled and thinly sliced
- avocado oil, to drizzle
- 200g rotisserie roasted chicken, shredded
- handful fresh parsley, chopped + extra, to garnish
- 10ml (2 tsp) jalapeño chillies, chopped
- 130g feta, crumbled
- 100g mature Cheddar, grated
- salt and freshly ground black pepper, to taste
- 3 eggs
- 250ml (1 cup) fresh cream
- CASE
- 4 sheets ready-made filo pastry
- 80g butter, melted + extra butter, to brush
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