Mini Chicken Quiche

Ingredients for shortcrust pastry-

  • 175 gm flour
  • 1/4 tsp salt if using unsalted butter
  • 113 gm cold butter, diced
  • 2-3 tbsp ice cold water approximately

Directions for shortcrust pastry –

  1. In a large bowl, combine the flour and salt if using
  2. Cut the butter into the flour using a pastry blender
  3. Add water as much as needed a spoonful at a time just until the mixture holds when pressed between fingers
  4. Form into a ball
  5. Cover the dough with a cling film and refrigerate for 30 minutes

Ingredients for chicken filling –

  • 250 gm chicken mince
  • 2 tbsp frozen corn kernels
  • 1 medium onion finely chopped
  • 3-4 cloves garlic finely minced
  • 1/2 tsp oregano
  • 1/2 tsp chilli flakes
  • 1/2 tsp pepper
  • Salt to taste
  • 1 tbsp butter

Directions for chicken filling –

  1. Heat oil in a pan
  2. Add garlic and then add onions. Fry till onions turn light brown
  3. Add the chicken mince and fry on low heat till water dries up
  4. Add corn kernels and sauté for 2 minutes
  5. Add salt, pepper, oregano and chilli flakes and set the mixture aside

Ingredients for custard filling –

  • 2 eggs
  • 3/4 cup cream
  • 1/2 tbsp mustard paste
  • A pinch of nutmeg
  • A pinch of pepper
  • 1/4 tsp salt

Directions for custard filling –

  1. Whisk all the ingredients and keep aside

Process –

  • Roll the dough to 3-4 mm thick sandwiched between 2 sheets of parchment paper about 11” round
  • With a round biscuit cutter, cut the dough into rounds the size of the muffin moulds
  • Take a fork and prick the dough in the moulds before baking
  • Bake it in a preheated oven of 200°C for 15 minutes
  • Layer the mould with the chicken filling, then grate cheese over the chicken filling and the custard filling on the top.
  • Bake it for 20-25 minutes in a preheated oven 180°C

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