Introduction

These easy mini chicken quiches are perfect for a light lunch or a savory snack. With a buttery herb-infused pastry and a rich filling of chicken, sun-dried tomatoes, and creamy custard, they’re sure to impress without requiring too much effort.

The image shows several small quiche tarts arranged on a black tray lined with white parchment paper. Each tart has a thick, golden-brown flaky crust with a slightly crimped edge. Inside, the filling appears creamy and yellow, dotted with pieces of white chicken, small bits of vegetables in green and red, and specks of black pepper. The top is sprinkled with small green parsley leaves, adding a fresh touch. The black tray contrasts against a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pastry:

210 g cake flour
1 tbsp chopped fresh herbs
1 extra-large egg yolk
1 tbsp ice-cold water
125 g unsalted butter (such as Kerrygold)

For the filling:

80 g sun-dried tomatoes in oil (drained and chopped)
1 garlic clove (minced)
2 chicken breast fillets (300 g, cooked and shredded)
1 medium onion (finely diced)

For the custard mixture:

1 tbsp chopped fresh herbs
2 extra-large eggs
125 ml full-fat sour cream

Instructions

Step 1: Sift the flour into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the fresh herbs. In a small bowl, whisk the egg yolk with the ice-cold water and add to the dry ingredients. Use a knife to combine, then knead lightly to form a firm dough. Wrap in plastic and chill for at least 30 minutes.
Step 2: Heat a little oil in a frying pan over medium heat. Add the cooked chicken and fry until golden. Add the diced onion, garlic, and sun-dried tomatoes, cooking until the vegetables soften. Remove from heat and let cool slightly.
Step 3: Roll out the chilled pastry on a floured surface to about 3 mm thickness. Line greased small loose-bottom quiche pans with the pastry, pricking the bases with a fork. Chill again for 10 minutes.
Step 4: Preheat the oven to 200°C (392°F). Blind bake the pastry shells for 10 minutes using baking beans or rice to keep the pastry flat. Remove beans and paper, then lower the oven to 180°C (356°F).
Step 5: Divide the cooled filling evenly among the pastry shells. In a bowl, whisk together the eggs, sour cream, chopped herbs, and seasoning. Pour this custard over the filling in each quiche. Bake for about 15 minutes until the filling sets and the tops are golden.
Step 6: Allow the quiches to cool slightly before removing from the pans. Serve warm or at room temperature for a tasty treat.

Tips & Variations

Swap fresh herbs for dried if needed, but reduce the amount as dried herbs are more concentrated.
Use leftover roast chicken to save prep time.
Add grated cheese such as Gruyère for extra richness.
Try swapping sun-dried tomatoes for roasted red peppers for a different flavor twist.

Storage

Store leftover quiches in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to keep the pastry crisp.

How to Serve

The image shows several small savory tarts arranged on a white plate with a white marbled surface below. Each tart has three visible layers: a flaky, golden-brown crust on the outside with a slightly crumpled texture, a bright yellow egg filling in the middle that looks creamy and smooth, and small pieces of white chicken mixed with herbs like chopped green parsley scattered on top and inside. The tarts have slightly raised edges that hold the filling, and the top looks lightly browned with bits of melted cheese and herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry in advance?

Yes, the pastry dough can be made and chilled up to 2 days ahead. Keep it well wrapped in the fridge to prevent drying out.

What if I don’t have loose-bottom pans?

You can use regular small tart or muffin tins lined with the pastry, but be careful when removing the quiches after baking. Letting them cool slightly will help them keep their shape.

Easy Mini Chicken Quiche Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This Easy Mini Chicken Quiche recipe combines a buttery, herb-infused pastry crust with a savory filling of chicken, sun-dried tomatoes, sautéed onions, and garlic, all bound together with a creamy egg and sour cream custard. Perfectly portioned in mini quiche pans, these bite-sized delights make an excellent snack, appetizer, or light meal.

Author: Ruby
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 6 mini quiches 1x
Category: Appetizer
Method: Baking
Cuisine: Western

Ingredients

Scale

For the Pastry:

210 g cake flour
1 tbsp chopped fresh herbs
1 extra-large egg yolk
1 tbsp ice-cold water
125 g butter (unsalted, preferably Kerrygold)

For the Filling:

80 g sun-dried tomatoes in oil (drained and chopped)
1 garlic clove (minced)
2 chicken breast fillets (300 g, cooked and shredded)
1 medium onion (finely diced)

For the Custard Mixture:

1 tbsp chopped fresh herbs
2 extra-large eggs
125 ml full-fat sour cream

Instructions

Prepare the Pastry Base: Sift the cake flour into a large mixing bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in 1 tablespoon of chopped fresh herbs for flavor. In a separate bowl, whisk the egg yolk with ice-cold water and add this liquid to the dry ingredients. Use a knife to cut the liquid into the mixture until combined, then lightly knead the dough until it forms a firm pastry. Wrap it in plastic and refrigerate for at least 30 minutes to rest.
Cook the Filling: Heat a little oil in a medium heavy-based frying pan over medium heat. Add the cooked chicken pieces and fry lightly until golden brown. Stir in the finely diced onion, minced garlic, and chopped sun-dried tomatoes. Sauté for a few minutes until the vegetables soften, then remove from heat and let the filling cool slightly.
Roll and Shape the Pastry: On a floured surface, roll out the chilled pastry to about 3 mm thickness. Line the bases and sides of greased small loose-bottom quiche pans with the pastry. Prick the bases with a fork to prevent rising. Place lined pans back into the refrigerator for 10 minutes to firm up.
Blind Bake the Pastry: Preheat the oven to 200°C (392°F). Remove the pastry shells from the fridge and line them with greaseproof paper or foil. Fill with baking beans or rice to weigh down and prevent puffing. Bake blind for 10 minutes, then remove the beans and paper. Reduce oven temperature to 180°C (356°F).
Assemble and Bake the Quiche: Spoon the cooled chicken filling evenly into the pre-baked pastry shells. In a bowl, whisk together 2 eggs, sour cream, 1 tablespoon chopped fresh herbs, and seasoning. Pour this custard mixture over the filling in each quiche. Bake in the oven for about 15 minutes until the filling is set and golden on top.
Serve: Allow the mini quiches to cool slightly before removing from pans. Serve warm as a savory meal or enjoy at room temperature for a lighter option.

Notes

Using full-fat sour cream ensures a rich and creamy custard mixture.
Herbs can be varied according to taste; parsley, thyme, or chives work well.
Make sure the cooked chicken is shredded finely for even distribution.
Blind baking the pastry prevents a soggy bottom and maintains crispness.
These mini quiches can be stored refrigerated for up to 2 days and reheated gently.

Keywords: mini chicken quiche, easy quiche recipe, savory pastry, sun-dried tomato quiche, herb pastry