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Easy Mini Chicken Quiche Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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

Find it online: https://cookwithruby.com/easy-mini-chicken-quiche-recipe/