Cranberry Quiche Cups

Ingredients

• 4 slices Gardenia Wheat Cranberry Loaf
• 4 pcs Egg
• 1 pc Red Bell Pepper
• 1 pc Green Bell Pepper
• 1 pc Chicken breast, cooked
• 1/4 cup Basil, leaves
• 2 tbsp Cheese
• 2 tsp Salt
• 1 tsp Pepper

Procedure

• Wash and dry all produce, set aside.
• Deseed and chop the bell peppers into small pieces. Set aside
• Chop the chicken into small pieces, set aside.
• Roll and cut the basil leaves into ribbons (chiffonade), set aside
• Roll the slices of Gardenia Wheat Cranberry Loaf flat, using scissors cut a 1-2″ cut horizontally around 1″ before the bottom right corner of the slice.
• Turn the slice 90 degrees clockwise and repeat the cut mentioned above. Repeat until the 4 corners of the bread have cuts.
• Form the slices into a muffin tin, tuck the loose corners on top of the next one so that it makes a cup shape when all 4 sides are tucked in.
• Toast the slices for 3 minutes or until the bread is lightly toasted. Set aside
• In a bowl, combine cracked egg, bell peppers, chicken, salt, and pepper.
• Pour egg mixture into the bread cups and top with basil ribbons and grate cheese.
• Bake for 7-10 minutes at 350 C or until the egg is cooked through.
• Top with extra basil ribbons and optionally brush with olive oil to give a more shiny appearance.
• Transfer to a serving plate / platter
• Serve and enjoy!