Beef and Carrot Chipolata Mini Quiches


  • 1 Pack Perfectly Balanced Beef and Carrot Chipolata
  • 1 tablespoon olive oil 
  • 10 eggs
  • 3 cup light milk
  • 1 brown onion
  • 1 red capsicum finely chopped  
  • 200g cup mushrooms 
  • 100g low fat Danish fetta 
  • Salt and pepper to taste 


  1. Prepare a medium fry pan, medium bowl and 2 x non-stick large muffin baking trays, heat oven to 180 degrees Celsius.
  2. Grease baking tray.
  3. Place chipolatas into the fry pan and cook until browned or cooked through, chop into small pieces and set aside.
  4. In a bowl whisk eggs and milk, chopped chipolatas, diced onion, chopped mushrooms salt and pepper, stir. 
  5. Add mixture to the baking tray, top with crumbled fetta on each and place in the oven for a further 25min or until cooked through. Once cooked place on a cooling tray. 


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