Mini Chicken Quiche Recipe
A baked soft pastry pie with chicken and cheese.
Course
Appetizer
,
Snacks
Cuisine
French
Servings
Prep Time
10
mini quiches
30
minutes
Cook Time
25
minutes
Servings
Prep Time
10
mini quiches
30
minutes
Cook Time
25
minutes
Ingredients
2
frozen shortcrust pastry sheets
thawed
3
eggs
2
tbsp
Milk
1/4
cup
cooked chicken
chopped
1/4
cup
coarsely grated cheddar cheese
30
gram
broccoli
finely chopped
Olive oil, to grease
Instructions
Preheat oven to 200C.
Grease ten 1/3-cup capacity muffin pans with olive oil.
Use a 9cm-diametre round pastry cutter to cut 10 discs from the pastry and use these cut out discs to line the greased pans.
Line each pan with non-stick baking paper and fill with baking beans or rice.
Bake for 8 minutes. Remove from the oven. Remove the baking paper and beans or rice.
Reduce the oven to 180C.
Whisk the eggs and milk together in a large jug. Divide the chicken, cheddar and broccoli among the pastry cases.
Pour the egg mixture among the pans and bake for 12-15 minutes or just until the filling has set.
Serve.