Delicious Mini Chicken Quiche
This flavorful delicious mini chicken quiche is a crowd-pleaser that's easy to prepare. Made with cake flour (210 g), butter or margarine, and chopped fresh herbs or 1 teaspoon dried, it's perfect for a weeknight dinner or special occasion.
Ingredients
- 375 ml cake flour (210 g)
- 125 g butter or margarine
- 1 tablespoon chopped fresh herbs or 1 teaspoon dried
- 1 tablespoon ice-cold water
- 1 extra-large egg yolk
- 2 chicken breast fillets (approx. 300 g), chopped
- 1 medium onion, roughly chopped
- 1 garlic clove, minced
- 80 g sundried tomatoes in oil (approx. 10), drained and roughly chopped
- 2 extra-large eggs
- 125 ml sour cream
- 1 tablespoon chopped fresh herbs
Instructions
- Begin by preheating your oven to 180°C (350°F).
- In a mixing bowl, combine the cake flour, butter or margarine, and chopped fresh herbs or dried herbs. Mix until the mixture resembles coarse crumbs.
- Add the ice-cold water and the egg yolk into the mixture, and stir until it forms a dough. Wrap it in plastic wrap and refrigerate for 30 minutes.
- While the dough is chilling, heat a skillet over medium heat. Add the chopped chicken breast fillets, onion, and minced garlic, cooking until the chicken is no longer pink and the onions are translucent.
- Stir in the sundried tomatoes and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly.
- In a bowl, whisk together the extra-large eggs, sour cream, and chopped fresh herbs until well combined.
- Roll out the chilled dough on a floured surface and cut it into circles to fit your mini quiche pans. Press the dough into the pans.
- Evenly distribute the chicken mixture into the pastry shells, then pour the egg and sour cream mixture over the top.
- Bake in the preheated oven for 20-25 minutes or until the quiches are set and lightly golden.
- Allow to cool for a few minutes before serving warm. Enjoy your delicious mini chicken quiches!