Savory Mini Chicken Quiche for Busy Brunch Lovers Recipe
This Savory Mini Chicken Quiche recipe is perfect for busy brunch lovers craving a flaky, flavorful bite filled with tender chicken and herbs. Made with a homemade or pre-made pastry dough, these mini quiches are ideal for a quick yet satisfying meal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Brunch, Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 package Pastry Dough (Use pre-made or homemade)
- 1/2 cup Cold Butter (Minimally handled for flakiness)
- 2 cups Flour (All-purpose flour works best)
- 1 tablespoon Herbs (e.g., thyme, parsley)
Filling
- 2 cups Boneless, Skinless Chicken Breasts (Cooked and shredded)
- 4 large Eggs (For custard base)
- 1/2 cup Sour Cream (Allow to warm before mixing)
- 1 medium Onion (Sautéed until translucent)
- 2 cloves Garlic (Fresh, minced for best flavor)
- 1/2 cup Sun-Dried Tomatoes (Optional, substitute with other veggies)
- 1 tablespoon Herbs (e.g., thyme, parsley)
Instructions
- Preparation Steps In a mixing bowl, sift flour together with your favorite herbs. Cut in cold butter until the mixture resembles fine crumbs.
- Combine Dough In a small bowl, whisk together the egg yolk and a splash of water. Pour into the flour mixture and mix until just combined. Chill in the refrigerator for 30 minutes.
- Sauté Filling Heat oil in a pan and sauté chicken pieces until golden brown. Add chopped onion and minced garlic, cooking until soft. If using, toss in sun-dried tomatoes.
- Prepare Pastry Roll out your chilled pastry to about 3mm thickness. Line your quiche pans with the pastry, pricking the base to prevent puffing, and chill again.
- Blind Bake Preheat your oven to 200°C (392°F). Bake the pastry for about 10 minutes using weights to hold it down.
- Fill Quiches Once cooled, fill the pastry cases with the chicken mixture. In a separate bowl, whisk the eggs with sour cream and seasonings, then pour this custard over the filling.
- Bake Quiche Reduce the oven temperature to 180°C (356°F) and bake for another 15 minutes, or until the filling is set.
- Cool and Serve Allow the mini quiches to cool for a few minutes before removing from the pans.
Notes
- Chill the dough twice to ensure a flaky crust.
- Use weights when blind baking to prevent the pastry from puffing up.
- Allow sour cream to warm before mixing to blend smoothly.
- Sun-dried tomatoes are optional and can be substituted with other vegetables as desired.
Keywords: savory mini chicken quiche, easy brunch recipe, flaky chicken quiche, homemade mini quiches, quick chicken tart
