Mini quiche tomato and chicken

(24 pcs)


6 slices puff pastry

1 beef tomato

100 gr convert conversioncooked chicken meat

4 tablespoons Parmesan cheese

125 gr convert conversioncrème fraiche

1 egg

2 tablespoons milk

1 teaspoon Italian herbs


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.

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.

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 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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