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Piccolo – Back to School -LB
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Mini Bread Nests

Bye bye biscuit tin! After a busy day at school or nursery, hungry (or should we say ‘hangry’) tums will snap-up my savoury little nests. Light and fluffy with a lovely crunchy bread for the base which includes added vitamin D and calcium, my tasty twist on traditional quiche also makes for the perfect lunchbox filler.

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Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 nests
Great for:  Family Recipes Kids 2-4 Years Kids 4+ Years
6 slices Warburtons Half White Half Wholemeal Thick bread
25g butter, melted
3 spring onions, sliced
½ pre-cooked chicken breast, diced
4 cherry tomatoes, diced
1 tbsp sweetcorn
40g Cheddar cheese, grated
1 medium egg
100ml double cream
  1. Preheat the oven to 180C.
  2. Roll the bread out thinly using a rolling pin.
  3. Put the bread slices onto a board and stamp out 6 rounds using a 11cm round cutter.
  4. Brush with melted butter.
  5. Grease a 6-hole deep muffin tin with oil. Line the hollows in the tin with the circles of bread pushing them into the holes.
  6. Oven cook for 8 minutes, then remove and add the spring onions, chicken, tomatoes, cheese and sweetcorn.
  7. Beat the eggs and cream together in a jug. Pour into the cases.
  8. Bake for 15 minutes until the filling is set. Remove and allow to cool. 

TOP TIP! Nail the post-school snack-attack by filling your fridge with ready sliced colourful veggies (red and yellow peppers, cucumber, carrot) and healthy dips, so they can dunk and crunch away!

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