Easy Mini Chicken Quiche Recipe

Mini quiches have been my go-to solution for busy mornings and family brunches. There’s something really nice about having individual servings that everyone can grab and enjoy without much fuss. Whenever I make these little chicken quiches, they disappear faster than I can get them out of the oven!

I started making these on Sunday afternoons when I wanted something easy to reheat for breakfast during the week. They’re perfect for those mornings when you need a proper breakfast but don’t have time to cook. Just pop them in the microwave for a few seconds, and you’re good to go.

The best part? You can switch up the ingredients based on what you have in your fridge. While this chicken version is my family’s favorite, I’ve made them with everything from leftover ham to fresh spinach. Trust me, once you try these, they’ll become your new breakfast staple too.

What Kind of Chicken Should I Use?

For these mini quiches, boneless, skinless chicken breasts are your best bet since they’re lean and easy to work with. Regular chicken breasts from the grocery store will work perfectly fine, but if you want to save some prep time, you can also use pre-cut chicken breast pieces. Fresh chicken will give you the best results, but if you’re using frozen chicken breasts, just make sure they’re completely thawed and patted dry before chopping. If you’re looking to make these quiches a bit more budget-friendly, you could even use leftover roasted chicken – just be sure to chop it into small, even pieces so it distributes well in the quiche filling.

Options for Substitutions

This mini quiche recipe is pretty adaptable – here are some swaps you can try:

• Cake flour: All-purpose flour works perfectly fine here. If you want a more tender crust, you can use pastry flour. Just avoid bread flour as it will make the crust too tough.
• Chicken breast fillets: You can use rotisserie chicken, leftover roasted chicken, or even turkey. For a different spin, try ham or cooked bacon.
• Sour cream: Greek yogurt makes a great substitute with similar tanginess. Heavy cream or half-and-half will work too, though the filling won’t be as rich.
• Sundried tomatoes: Fresh cherry tomatoes (halved and seeds removed) can work, but drain them well. Roasted red peppers are another good option that adds nice color and flavor.
• Fresh herbs: If using dried herbs instead of fresh, remember to use just 1/3 of the amount called for. Mix and match herbs like thyme, parsley, chives, or basil.
• Butter: While butter gives the best flavor, margarine works fine. You can also try vegetable shortening for an extra flaky crust.

Watch Out for These Mistakes While Baking

The trickiest part of making mini quiches is getting the pastry just right – working with warm butter or overworking the dough can lead to tough, shrinking crusts instead of flaky, tender shells. To avoid this, keep your butter cold until the last possible moment and mix the dough just until it comes together.

Another common mistake is overfilling the pastry cases – filling them more than 3/4 full can cause messy overflow during baking, so stick to about 2/3 full for perfect results. When it comes to the chicken filling, avoid overcooking the meat before adding it to the quiche mixture, as it will continue to cook in the oven – slightly undercooked chicken in the filling is actually ideal.

For the best texture, don’t skip blind baking the pastry shells first (about 10 minutes with pie weights), and always let your eggs and sour cream come to room temperature before mixing – this ensures a smooth, evenly cooked filling without curdling.

What to Serve With Mini Chicken Quiche?

These little savory bites are perfect for brunch or a light lunch, and they pair wonderfully with a few simple sides. A fresh green salad with a light lemon vinaigrette makes the perfect partner, adding a crisp contrast to the creamy quiche. For a more substantial meal, try serving them with roasted baby potatoes or sweet potato wedges – the combination of warm quiche and crispy potatoes is always a crowd-pleaser. Since these quiche already have protein and veggies built in, you might just want to add a fruit salad on the side to round out the meal with something sweet and refreshing.

Storage Instructions

Keep Fresh: These mini chicken quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. They make great grab-and-go breakfast options or quick lunch solutions during busy weekdays.

Freeze: Good news – these little quiches freeze really well! Let them cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 2 months. It’s super handy to make a big batch and have them ready whenever you need them.

Reheat: When you’re ready to enjoy your frozen quiches, thaw them overnight in the fridge. To warm them up, pop them in the oven at 350°F (175°C) for about 10-12 minutes, or microwave them for 30-45 seconds. They’ll taste almost as good as freshly baked!

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 100-110 g

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

Step 1: Prepare the Pastry Base

Begin by sifting the flour into a large mixing bowl.

Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs.

Add your choice of herbs to infuse flavor into the pastry.

In a separate small bowl, whisk together the egg yolk and water, then add this to the dry ingredients.

Use a knife to cut the liquid into the mixture until combined.

Lightly knead the dough until it forms a firm pastry, then cover it in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.

Step 2: Cook the Filling

While the pastry is chilling, heat a little oil in a medium, heavy-based frying pan.

Add the chicken pieces and fry them lightly until they turn golden brown.

Stir in the onion, garlic, and sun-dried tomatoes, and sauté for a few minutes until the vegetables are soft.

Remove the pan from the heat and allow the filling to cool slightly.

Step 3: Roll and Shape the Pastry

Roll out the chilled pastry on a lightly floured surface to a thickness of about 3 mm.

Carefully line the bases and sides of greased, small, loose-bottom quiche pans with the pastry.

Prick the pastry bases with a fork and place them in the refrigerator for an additional 10 minutes to firm up.

Step 4: Blind Bake the Pastry

Preheat your oven to 200°C (392°F).

Remove the pastry shells from the fridge and bake them blind for 10 minutes using baking beans or rice to weigh down the pastry and prevent it from puffing up.

Remove the beans and greaseproof paper, then reduce the oven temperature to 180°C (356°F).

Step 5: Assemble and Bake the Quiche

Spoon the cooled filling evenly into the baked pastry bases.

In a medium bowl, whisk together the eggs, sour cream, additional herbs, and seasoning.

Pour this mixture over the chicken filling in each pastry shell.

Return the quiches to the preheated oven and bake for about 15 minutes, or until the filling is set and the tops are golden brown.

Step 6: Serve

Once baked, let the quiches cool slightly before removing them from the pans.

Serve them warm for a delicious savory meal or allow them to reach room temperature for a refreshing alternative.

Enjoy!