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Quick Mini Chicken Quiches

These creamy, cheesy mini chicken quiches are quick to prepare and perfect for any occasion, from surprise brunches to busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded Use leftover chicken for a quicker option.
  • 4 large eggs Whisked with milk.
  • 1 cup milk
  • 1 cup shredded cheese Cheddar or your choice of cheese.
  • 1 cup diced vegetables Bell peppers, onions, or spinach.
  • to taste Salt and pepper Season to preference.
  • 1 unit pre-made pie crust or phyllo dough Optional for crust.

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 it into small circles to fit mini muffin tins.
  5. Grease the muffin tins and press the dough into the cups if using.
  6. Pour the egg mixture into each cup until filled about 3/4 full.
  7. Bake for 20-25 minutes or until the egg is set and the tops are golden.
  8. Allow to cool slightly before serving.

Notes

Serve warm and consider sprucing them up with fresh herbs. Enjoy with a salad or dipping sauce. For storage, keep in an airtight container in the fridge for up to 3-4 days or freeze for up to a month.