- 220g frozen shortcrust pastry pie case
- 4 eggs
- 100ml thickened cream
- 2 green onions, finely sliced
- 1 tablespoon chopped parsley (optional)
- 150g bag Perfect Italiano™ Perfect Melt
- 150g chopped or shredded cold BBQ chicken
| - Arrange oven shelf to the lower middle position in the oven. Preheat oven 200°C/180°C (fan forced)
- Place pastry case onto a metal baking tray and bake for 5 minutes; remove and set aside
- Whisk together eggs, cream, green onions, parsley and ¾ of the Perfect Melt cheese and mix well. Stir though chopped chicken
- Carefully pour mixture into pastry case and smooth the surface. Top with remaining cheese
- Bake 20-25 minutes or until pastry is golden and eggs are set. Cheese should be melted and golden brown. Remove and stand 5 minutes
- Cut into wedges and serve with green salad
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