Mini Chicken Quiches

Name: Mini Chicken Quiches
Total time: 1500 s
Yield: 8 pieces
Ingredients: 2 cups all-purpose flour (250 grams); 9 tablespoons unsalted butter, softened (125 grams); 1/2 teaspoon salt; 3 1/2 tablespoons ice water (50 ml); Leftover roast chicken; 1 small bowl pitted olives; 1 egg; 1/3 cup heavy cream (100 ml); 2 tablespoons shredded cheese; Black pepper; Nutmeg; Salt

Un amour de cuisine @unamourdecuisine

Algérie

Mini Chicken Quiches

Un amour de cuisine @unamourdecuisine

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Ingredients

25 min (approx.)

8 pieces

Savory Shortcrust Pastry:
2 cupsall-purpose flour (250 grams)
9 tablespoonsunsalted butter, softened (125 grams)
1/2 teaspoonsalt
3 1/2 tablespoonsice water (50 ml)
Filling:
Leftover roast chicken
1small bowl pitted olives
Quiche Mixture:
1egg
1/3 cupheavy cream (100 ml)
2 tablespoonsshredded cheese
Black pepper
Nutmeg
Salt

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Steps

25 min (approx.)

1

Savory Shortcrust Pastry:
2

Mix the butter with the salt until combined.
3

Add the ice water and gently bring the dough together without kneading.
4

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
5

Roll out the dough with a rolling pin to about 1/4 inch (1/2 cm) thick.
6

Line mini tart pans with the dough, then prick the bottoms with a fork to prevent puffing during baking.
7

Cut the chicken into cubes and place them in the bottom of the tart shells, then add the pitted olives.
8

In a bowl, add the egg, season with salt and pepper, and whisk. Then add the heavy cream and shredded cheese, and mix well.
9

Pour 2 to 3 tablespoons of the quiche mixture over the filling to cover it.
10

Bake at 350°F (180°C) for about 25 minutes.
11

Let cool slightly before removing from the pans.
12

Serve the mini quiches warm or at room temperature.