Quick Mini Chicken Quiches
Delightful mini quiches filled with chicken, cheese, and veggies, perfect for brunch, parties, or as a simple snack.
Ingredients
For the Quiches
- 1 cup cooked chicken, shredded Use leftover cooked chicken for convenience.
- 4 units eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- Salt and pepper to taste
- 1 package mini pie crusts or phyllo dough Use either type as per preference.
Optional Toppings
- green onions Sliced, for garnish.
- salsa For serving.
- hot sauce For those who like a spicy kick.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs and milk until smooth.
- Add salt and pepper to taste.
- Stir in the shredded chicken, followed by cheese, bell peppers, and onions.
- Place the mini pie crusts in a muffin tin. Or, layer phyllo dough in each muffin cup.
- Pour the egg mixture into each crust, filling them about three-quarters full.
Baking
- Bake in the preheated oven for 20 to 25 minutes until the egg is set and tops are golden brown.
- Allow to cool slightly before removing from the muffin tin.
Serving
- Garnish with optional toppings and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze them for up to one month.