Mini quiche tomato and chicken

(24 pcs)

Go to all recipes for: Quiche, Party food, Freezer, Puff pastry 

Ingredients:

6 slices puff pastry

1 beef tomato

100 gr cooked chicken meat

4 tablespoons Parmesan cheese

125 gr crème fraiche

1 egg

2 tablespoons milk

1 teaspoon Italian herbs

extra:

2 12 mold muffin pan

oven

Preparation:

© Janneke's Recipe pages - recipe quiches and quiche

Grease and flour the molds of the muffin pans.

Peel the tomato and cut the pulp small. Chop the chicken meat. Mix the chicken with the tomato. Stir the crème fraiche, egg, milk, Italian herbs and Parmesan cheese well.

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 mixture. Add about 1-2 teaspoons of the crème fraiche mixture.

Bake the pies 20-25 minutes.