Roast Chicken Mini Quiche Recipe



3 sheets of puff pastry

3 eggs

1/4 cup of milk

1/2 cup grated tasty cheese

1 large onion

1 cup of chopped roast chicken meat

2 tablespoons oil

Spray Oil

Pinch of salt

12 hole muffin pan



Pre-heat the oven to 200 degrees (180 fan forced).

Dice the onion finely and caramelize in a pan on low/medium heat with the 2 tablespoons of oil and a pinch of salt.

When the onions are caramelized, stir through the chopped chicken meat.

In a jug (preferably one which is good for pouring), whisk the milk through with the eggs to make a thick yellow mixture.


From your sheets of pastry, cut 12 large circles (I used a large coffee mug with a wide opening.) The circles should be large enough to fit the muffin tin holes all the way to the rim.

Spray the muffin pan with a little oil.

Place the 12 cut pastry circles in the muffin pan.

Divide up the chicken/onion mixture between the 12 holes.

Add a little of the grated cheese to each mini quiche.

Pour the egg mixture into the cups into their 3/4 full.

Bake for approximately 20 minutes, or until the pastry is golden and the cheese is melted and the egg is cooked.

Butheina Al-Nounou