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Four chicken and mushroom mini quiches with roasted capsicum on a white platter. There's a silver tong in the background.

Chicken and Mushroom Mini Quiches (Makes 12 quiches)

Mini quiches are the perfect party snack, be it as finger food, for brunch or for hi tea. These chicken and mushroom mini quiches are made with sliced chicken, mushrooms and capsicum in a shortcrust pastry or pie dough crust and look as terrific as they taste!
Course Breakfast, Brunch, Hi Tea
Cuisine American, French
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 6 people
Calories 150 kcal

Ingredients

  • 3 sheets shortcrust pastry thawed (20cm / 8" square) or pie crust (Note 1), or homemade shortcrust pastry

For Egg Custard:

  • 8 eggs
  • 1 cup /240ml heavy cream (known as thickened cream or whipping cream as well)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian herbs
  • 8 tablespoon shredded cheese

For the filling:

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 small onion chopped
  • 150 g mushrooms sliced
  • 200 g chicken sliced
  • ½ red bell peppers / red capsicum optional
  • 1 teaspoon sriracha sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

Prepare the shortcrust pastry:

  1. Place the mini tart tins upside down on the shortcrust pastry and cut out a circle about ½ inch (1.5 cm) larger than tin. Fit the pastry into the tin, pressing It down, and then pushing the pastry through the fluting to rip off naturally. Trim the edges with a sharp knife. Repeat the process until all the tins are prepped with the pastry dough.

  2. If you are careful with the way that you place the tart tins on the shortcrust pastry, you should be able to fit 5 mini tart tins (sized 10 x 2 cm / 4 x ¾ incfrom one shortcrust pastry square (20cm / 8" square. In case there are any empty spaces, they can be patched with the excess pieces of pastry dough.
  3. If you are using shortcrust pastry or xxxxx, roll out dough on a floured surface to ¼ inch (6 mthickness. Follow the same steps to cut out and fit the pastry into the tart tins.
  4. Once all the tart tins are prepped with the dough, place the tins on a baking sheet and place in the freezer for 15 minutes.

Prepare the egg custard:

  1. In a medium size bowl or Pyrex pitcher, add the eggs and beat together with a whisk or a fork. Add the heavy cream, salt, black pepper, and Italian herbs. Set aside.

Prepare the filling:

  1. Preheat oven to 180°C/350°F (160°C fan).

  2. Heat oil in a large skillet or frying pan. Add the sliced garlic and saute till fragant and light golden. Add the chopped onions, and saute for a minute and then add the mushrooms.
  3. Saute the mushrooms till they are golden brown, and water evaporates. Add the sliced chicken at this stage, and cook for a few minutes till cooked through.
  4. Add the red capsicum (if using) and saute for a minute.

  5. Season with salt, black pepper and sriracha sauce. Mix everything well, and set aside to cool.
  6. Make sure the filling is cool before adding to the tart tins.

Assemble and bake the mini quiches:

  1. Take the prepared tart tins out of the freezer, and sprinkle the cheese into each individual tart tins . Half a tablespoon should be enough for each tart shell.

  2. Top with the chicken and mushroom filling, making sure that the chicken and mushroom pieces are distributed equally across all tart shells. In case the chicken pieces seem to large, you can always shred them with a fork to make them smaller.
  3. Top the mini quiches with the egg custard filling – about 2 – 3 tablespoons should be enough for each tart tin. Fill the tart tin about 80 – 85% full as the quiches will expand on baking. For leftover filling see note 2.

  4. Bake at 180°C/350°F (160°C fan) for about 25 minutes, and then increase temp to 190°C/375°F (170°C fan). Bake at the higher temperature for about 5 – 8 minutes until the pastry is golden brown, and top is brown.

  5. Remove the quiches from the oven, and let them cool slightly – about 5 minutes.
  6. Remove from the tins, and serve immediately.

Recipe Notes

  • Mini Quiche Crust – in Australia, use square frozen shortcrust pastry sheets. These are available in 1 kg packets of 5 pastry sheets each in the freezer section. In the US or Canada, these are known as ‘pie crusts’ and are available in the fridge section. Get the rectangle roll and fill ones.
  • Leftover filling – it is possible for there to be leftover filling, as so little is used in each quiche. In that case, you can make an additional mini quiche using leftover pastry or you can make a quick omelette.