Mini chicken quiches
Preparation Time: 40 minutes
Cook Time: 25 minutes
Serves: Makes 12 small or 8 medium
Who doesn't loved bite-sized foods?
Ingredients
Base
375ml (210 g) Snowflake cake flour
125g butter or margarine
15ml chopped fresh mixed herbs or 5 ml dried
15ml About ice-cold water
1 extra-large egg yolk
Filling
2 (about 300 g) chicken breast fillets, chopped
1 medium onion, coarsely chopped
1 clove garlic, crushed
80g (about 10) sundried tomatoes in oil, drained and coarsely chopped
2 extra-large eggs
125ml sour cream
15ml chopped fresh mixed herbs
Salt and freshly ground black pepper to taste
Method
- Base: Sift flour. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add herbs.
- Whisk egg yolk and water together. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry. Cover in plastic wrap and refrigerate for at least 30 minutes.
- Filling: Heat oil in a medium, heavy-based frying pan. Add chicken and fry lightly until golden brown. Add onion, garlic and sun-dried tomatoes and saute for a few minutes until soft. Remove from heat and let cool slightly.
- Roll out pastry on a lightly floured surface, to a thickness of 3 mm. Line bases and sides of greased, small, loose-bottom quiche pans. Prick bases and refrigerate for 10 minutes.
- Bake blind in a preheated oven at 200 °C for 10 minutes. Remove beans and greaseproof paper. Reduce oven temperature to 180 °C.
- Spoon filling into pastry bases. Whisk eggs, sour cream, herbs and seasoning together. Pour over filling. Bake in a preheated oven for about 15 minutes, or until set and golden brown. Serve warm or at room temperature.
