There’s something wonderfully comforting about a mini quiche, especially one that’s easy to whip up without the need for butter. These mini quiches are perfect for brunch, a light lunch, or even as a portable snack. With a flaky crust made from olive oil and a hearty filling of chicken and veggies, they’re not only delicious but also highly adaptable. A small batch can easily satisfy a crowd, and they’re a great way to use up leftover chicken or veggies in the fridge. Let’s dive in and get cooking!
Why You’ll Love This Recipe
- Quick to prepare and bake, making it perfect for last-minute meals.
- Packed with protein and vegetables, keeping it nutritious.
- Flexible; you can easily swap in your favorite ingredients.
- Great for meal prep and can be enjoyed warm or cold.
- Perfect way to incorporate leftovers and reduce food waste.
Ingredients
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For the crust:
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 large egg
- 2-3 tablespoons cold water (as needed)
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For the filling:
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 1 cup (250 g) cooked chicken breast, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- A small piece of ginger, grated (about 1/2 teaspoon)
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For the custard:
- 2 large eggs
- 2 tablespoons (30 ml) milk
- Salt and black pepper to taste
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For topping:
- 1 cup (about 100 g) shredded mozzarella cheese
Step-by-Step Instructions
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In a mixing bowl, combine the flour, salt, and oregano. Create a well in the center and add the olive oil and one egg. Mix until the dough begins to come together. If it’s too dry, add cold water gradually until it forms a cohesive dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
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Heat a skillet over medium heat. Sauté the onion and bell pepper until they are softened, about 3-5 minutes. Add the shredded chicken, season with salt, black pepper, garlic powder, turmeric, and ginger. Cook for another 2 minutes and then remove from heat to cool slightly.
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Preheat your oven to 350°F (180°C).
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Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Press it into a greased muffin tin or a standard quiche dish, trimming the excess dough off the edges.
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Evenly distribute the chicken and vegetable mixture into the crusts.
-
In a separate bowl, whisk together the eggs, milk, and additional salt and pepper. Pour this custard mixture over the chicken and vegetables in each crust.
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Sprinkle shredded mozzarella cheese generously over the top of each quiche.
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Bake in the preheated oven for about 25-30 minutes or until the filling is set and the tops are golden brown.
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Allow to cool for a few minutes, then carefully remove from the muffin tin. Serve warm or allow to cool completely if you plan to store them for later.
Pro Tips
- For an extra crispy crust, consider pre-baking the crust for about 10 minutes before adding the filling.
- Feel free to add fresh herbs or different cheeses like feta or cheddar for extra flavor.
- When sautéing vegetables, make sure not to overcrowd the pan; this ensures they cook evenly and don’t steam.
Common Mistakes
- Not letting the dough chill can lead to a tough crust.
- Overfilling your quiches may cause them to spill over while baking.
- Not seasoning the chicken and veggies adequately can lead to a bland filling.
Variations
- Spinach and Feta Mini Quiche: Substitute the chicken with fresh spinach and add crumbled feta cheese.
- Mushroom and Goat Cheese Mini Quiche: Use sautéed mushrooms and goat cheese for a gourmet twist.
- Veggie-Loaded Mini Quiche: Increase the variety of vegetables like zucchini, cherry tomatoes, or broccoli for a colorful filling.
Serving Suggestions
These mini quiches can be served on their own or with a simple side salad for a light lunch. They also make excellent hors d’oeuvres at parties when cut into smaller portions.
Storage Instructions
Leftover mini quiches can be stored in the refrigerator in an airtight container for up to 3 days. They’re perfect for meal prep!
Reheating Tips
To reheat, place the mini quiches in a preheated oven at 350°F (180°C) for about 10-15 minutes, or until heated through. Alternatively, you can use a microwave, but this may result in a softer crust.
Nutrition Estimate
Approximate per serving:
Calories: 200
Protein: 12 g
Carbohydrates: 18 g
Fat: 10 g
Recipe Summary
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 mini quiches
Cuisine: American
Course: Brunch, Snack
Calories: 200
Frequently Asked Questions
Can I make these mini quiches ahead of time?
Yes! You can prepare the filling and crust in advance, then assemble and bake them when you’re ready to serve.
Can I freeze mini quiches?
Absolutely! Freeze them before baking. When you’re ready to eat, bake from frozen, adding a few extra minutes to the cooking time.
What can I use instead of chicken?
You can use bacon, ham, or even just a variety of seasonal vegetables for a vegetarian option.
Are these mini quiches gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free blend that works for baking.
Enjoy making these delicious mini quiches; they’re sure to become a quick favorite in your household!
Mini Quiches
These mini quiches are a delightful combination of a flaky olive oil crust filled with chicken and vegetables, perfect for brunch, lunch, or as a snack.
For the crust
- 2 cups all-purpose flour
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 large egg
- 2-3 tablespoons cold water (add as needed to form dough)
For the filling
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 1 cup cooked chicken breast, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1 small piece ginger, grated (about 1/2 teaspoon)
For the custard
- 2 large eggs
- 2 tablespoons milk
- Salt and black pepper to taste
For topping
- 1 cup shredded mozzarella cheese (about 100 g)
Preparation
- In a mixing bowl, combine the flour, salt, and oregano. Create a well in the center and add the olive oil and one egg. Mix until the dough begins to come together. If it’s too dry, add cold water gradually until it forms a cohesive dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
- Heat a skillet over medium heat. Sauté the onion and bell pepper until they are softened, about 3-5 minutes. Add the shredded chicken, season with salt, black pepper, garlic powder, turmeric, and ginger. Cook for another 2 minutes and then remove from heat to cool slightly.
- Preheat your oven to 350°F (180°C).
Assembly
- Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Press it into a greased muffin tin or a standard quiche dish, trimming the excess dough off the edges.
- Evenly distribute the chicken and vegetable mixture into the crusts.
- In a separate bowl, whisk together the eggs, milk, and additional salt and pepper. Pour this custard mixture over the chicken and vegetables in each crust.
- Sprinkle shredded mozzarella cheese generously over the top of each quiche.
Baking
- Bake in the preheated oven for about 25-30 minutes or until the filling is set and the tops are golden brown.
- Allow to cool for a few minutes, then carefully remove from the muffin tin. Serve warm or allow to cool completely if you plan to store them for later.
Pro Tips: For an extra crispy crust, consider pre-baking the crust for about 10 minutes before adding the filling. Feel free to add fresh herbs or different cheeses like feta or cheddar for extra flavor. When sautéing vegetables, make sure not to overcrowd the pan; this ensures they cook evenly and don’t steam. Common mistakes include not letting the dough chill leading to a tough crust, overfilling quiches can cause spillage, and not seasoning adequately can lead to bland filling.
