Bite-sized, creamy quiches filled with tender chicken and melted cheese—perfect for brunch, lunchboxes, or party platters.
Ingredients (Makes 12 mini quiches)
- 1 refrigerated pie crust, softened
- 1 cup cooked chicken, finely chopped or shredded
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- 3 large eggs
- ¾ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- 2 tbsp green onions or parsley, chopped (optional)
Instructions
- Prep the pan:
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin pan.
- Form the crusts:
- Cut pie crust into 12 circles and press into muffin cups.
- Fill:
- Divide chicken evenly among crusts.
- Sprinkle cheese over the chicken.
- Mix eggs:
- In a bowl, whisk eggs, milk, salt, pepper, and paprika.
- Bake:
- Pour egg mixture over fillings.
- Bake for 18–22 minutes, until set and lightly golden.
- Cool & serve:
- Let cool 5 minutes before removing from pan.
- Serve warm or at room temperature.