Mini Chicken And Mushroom Quiche Recipes

MINI CHICKEN AND MUSHROOM QUICHE

Steps:

• METHOD: Chicken and Mushroom In a frying pan, saute the sliced mushrooms, chicken, pepper & chillies with some butter, black pepper, crushed garlic and salt. This just takes a few minutes and keep aside. METHOD: Sauce In a pot, heat the fresh cream and 3 cups of milk. In another pot, add butter, flour black pepper and salt to taste. Once the butter has melted and the flour mixture is fine, add the milk and using a whisk, mix the dough with the milk until it becomes a smooth sauce. Add the cup of cheese, mix and keep aside. Add the chicken and mushroom to the sauce, mix well and keep aside to cool. Preheat the oven to 180 degrees. Roll out the puff pastry using flour to dust and cut into circles. Use a muffin tray (grease with cook and spray and a little flour) to place the pastry circles into. Spoon about 2 tblspns of the the chicken and mushroom sauce mixture into the centre of each mini pastry. Add grated cheese onto the top of each quiche. Bake in the oven at 180 degrees for about 20 minutes or until pastry is cooked. Remove & tuck into it immediately. Taste is absolutely awesome. Enjoy!!!

CRUSTLESS COTTAGE CHEESE MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
• Combine eggs, cottage cheese, and milk in a blender or Vitamix®. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
• Add broccoli, Colby-Monterey Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt and pepper. Stir to combine.
• Divide mixture evenly between the prepared muffin cups.
• Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

CHICKEN AND MUSHROOM QUICHE

Steps:

• Set oven to 425 degrees.
• Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
• Bake for 6-8 minutes.
• Reduce oven temperature to 350 degrees.
• Cool the crusts on a wire rack.
• In a small frypan, saute the onion and garlic until tender (about 3 minutes).
• In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
• Divide the mixture in half and spoon into the baked and cooled pie crust.
• In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
• Pour half of the cream/egg mixture over the veggies.
• Bake on lowest oven rack for 30 minutes, or until set.