Mini quiche chicken, curry and pineapple

(24 pcs)


6 slices puff pastry

200 gr convert conversioncooked chicken meat

2 slices pineapple

125 gr convert conversioncrème fraiche

1 egg

2 tablespoons milk

1 tablespoon curry powder

salt, pepper


2 12 mold muffin pans


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's Recipe pages - recipe quiches and quiche


Preparation in advance:

Grease and flour the molds of the muffin pans.

Pull the chickenmeat to small pieces and cut the pineapple small. Mix chicken and pineapple. Stir the crème fraiche, egg, milk, curry, salt and pepper well.

How to prepare:

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Cut (with a glass) 4 circles from each sheet puff pastry and put the dough in the molds. Fill the forms with the chicken/pineapple mixture. Add about 1-2 teaspoons of the crème fraiche mixture.

Bake the pies 20-25 minutes.



First published: April 12, 2003, Netherlands
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