Ingredients
Shortcrust Pastry
- 3 sheets shortcrust pastry thawed (20cm / 8″ square) or pie crust, or homemade shortcrust pastry
Egg Custard
- 8 eggs
- 1 cup / 240ml heavy cream (thickened or whipping cream)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian herbs
- 8 tablespoons shredded cheese
Filling
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 small onion, chopped
- 150 g mushrooms, sliced
- 200 g chicken, sliced
- ½ red bell pepper (red capsicum), optional
- 1 teaspoon sriracha sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the shortcrust pastry: Place mini tart tins upside down on the thawed pastry and cut circles about ½ inch (1.5 cm) larger than the tins. Fit the pastry into each tin, pressing down and using the fluting edges to naturally rip off excess. Trim edges neatly. Repeat until all tins are lined. Arrange wisely to get 5 mini tarts per pastry sheet, patching with scraps if needed. Freeze the tins on a baking sheet for 15 minutes to firm.
- Prepare the egg custard: In a medium bowl, beat the eggs well with a whisk or fork. Add heavy cream, salt, black pepper, and Italian herbs, stirring to combine. Set aside.
- Prepare the filling: Preheat oven to 180°C (350°F, 160°C fan). Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant and lightly golden. Add chopped onion and sauté for 1 minute. Add mushrooms and cook until golden and moisture evaporates. Add chicken slices and cook until fully cooked through. Stir in red bell pepper if using and sauté 1 more minute. Season with salt, black pepper, and sriracha sauce, mix well, then remove from heat to cool completely.
- Assemble the mini quiches: Remove tart tins from freezer. Sprinkle about half a tablespoon of shredded cheese evenly into each tin. Add cooled chicken and mushroom filling, distributing pieces evenly. Shred large chicken pieces if necessary. Pour 2–3 tablespoons of egg custard into each tart shell, filling about 80–85% full to allow for expansion during baking.
- Bake the quiches: Bake at 180°C (350°F, 160°C fan) for 25 minutes. Increase temperature to 190°C (375°F, 170°C fan) and bake for another 5–8 minutes until pastry is golden and tops are brown. Remove from oven and let cool for about 5 minutes.
- Serve: Carefully remove mini quiches from tins and serve warm immediately, perfect for parties, brunch, or a flavorful snack.
Notes
- Use pie crust if shortcrust pastry is unavailable; roll out to ¼ inch thickness on a floured surface before cutting.
- For leftover custard or filling, store separately in airtight containers in the refrigerator for up to 2 days; reheat filling before using.
- If chicken pieces are large, shredding helps ensure even distribution in each tart.
- Adjust sriracha sauce amount based on preferred spice level or omit for milder flavor.
- Freezing the tart shells before filling helps prevent shrinkage during baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snack
- Method: Baking, Sautéing
- Cuisine: Western, Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 mini quiche (approx. 80g)
- Calories: 190 kcal
- Sugar: 1.5 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 155 mg
