Chicken Vegetable Tartlets

Directions

1. Preheat oven to 180°C (approximately 350°F).
2. Heat olive oil in a saucepan over low heat.
3. Add chopped onion and garlic.
4. Cook for a few minutes until the onion is soft and tender.
5. Add julienned carrot.
6. Shred chicken and add to pan.
7. Rinse and separate spinach leaves, parsley, and watercress, then add them to the stew.
8. Cook until the leaves wilt.
9. Cut radishes in thin slices and add to the stew.
10. Season with a pinch of salt.
11. Distribute filling evenly in large muffin pans or small tartlet pans.
12. Whisk eggs with the milk, salt, pepper, and nutmeg.
13. Pour on top of the chicken filling in the pans.
14. Bake in preheated oven for about 35 minutes.
15. Let cool slightly before removing from the pans.