I’m sharing a yummy recipe for mini quiches. These little pastries, filled with deliciousness are a family favourite.
When I roast a chicken for dinner, we always have leftovers. I usually use the left over roast chicken in omelettes, pasta or risotto but thought I’d try something different – special thanks to Kat at The Organised Housewife for the inspiration.
Roast Chicken Mini Quiche Recipe
3 sheets of puff pastry
1/4 cup of milk
1/2 cup grated tasty cheese
1 large onion
1 cup of chopped roast chicken meat
2 tablespoons oil
Pinch of salt
12 hole muffin pan
Pre-heat the oven to 200 degrees (180 fan forced).
Dice the onion finely and caramelise in a pan on low/medium heat with the 2 tablespoons of oil and a pinch of salt.
When the onions are caramelised, stir through the chopped chicken meat.
In a jug (preferably one which is good for pouring), whisk the milk through with the eggs to make a thick yellow mixture.
From your sheets of pastry, cut 12 large circles (I used a large coffee mug with a wide opening.) The circles should be large enough to fit the muffin tin holes all the way to the rim.
Spray the muffin pan with a little oil.
Place the 12 cut pastry circles in the muffin pan.
Divide up the chicken/onion mixture between the 12 holes.
Add a little of the grated cheese to each mini quiche.
Pour the egg mixture into the cups into their 3/4 full.
Bake for approximately 20 minutes or until the pastry is golden and the cheese is melted and the egg is cooked.
Serve with a side salad for a yummy mid week dinner.
* Someone on IG suggested baking these without the pastry. I wonder whether the egg and cheese would just stick to the pan. Has anyone else tried that method before?
What other ingredients (or leftovers) do you use in your quiches?
I’m thinking of using Tuna (rather than chicken) next time. Too weird?