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Quick Mini Chicken Quiches

These Quick Mini Chicken Quiches are fluffy, creamy, and bursting with flavors, making them a delightful snack or meal for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 quiches
Course: Appetizer, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded Use leftover chicken for convenience.
  • 4 large eggs
  • 1 cup milk Can use milk alternative for fluffiness.
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 cup diced vegetables (bell peppers, onions, or spinach) Feel free to mix and match veggies.
  • to taste Salt and pepper
Optional Crust
  • 1 pre-made pie crust or phyllo dough Optional, skip for crustless quiches.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, whisk together the eggs and milk; season with salt and pepper.
  3. Stir in the cooked chicken, cheese, and vegetables.
  4. If using, roll out the pie crust and cut into small circles to fit mini muffin tins.
  5. Grease the muffin tins and press the dough into the cups if using.
Baking
  1. Pour the egg mixture into each cup until filled about 3/4 full.
  2. Bake for 20-25 minutes or until the egg is set and the tops are golden.
  3. Allow to cool slightly before serving.

Notes

These mini quiches can be made ahead of time and stored in the fridge for up to three days, or frozen for up to three months. Serve hot or at room temperature.