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Quick Pesto Chicken Mini-Quiches

Pesto Chicken Quiche (2)
When I’m asked to bring a plate of finger food to a gathering, I like to bring something savoury. Mini-quiches always go down a treat. I made these just before Christmas for a neighbourhood party. As an added bonus, they taste just as good cold as hot.
Ingredients
3 sheets puff pastry
1 small barbecue chicken, meat shredded
1 cup grated cheese
4 eggs
2/3 cup sour cream
1/4 cup basil pesto sauce
Procedure
1.  Preheat oven to 200°C (400°F).
2.  Lightly grease a 12x 1/3 cup muffin tray (or spray with oil).
3.  Cut 4x 10cm (4 inch)circles from each pastry sheet and line each hole in the muffin tray.
4.  Divide the chicken and cheese evenly into the pastry cases.
5.  Beat eggs, sour cream and pesto sauce in a jug with a fork until well mixed. Pour into the pastry cases.
6.  Bake in oven for 20-25 minutes, or until centres are firm.

Pesto Chicken Quiche (1)

Alternatively, use a mini-muffin tray or silicon mini-cupcake moulds with 6.5cm (2.5 inch) circles (I actually used a drinking glass as my cutter) and cook for 15-20 minutes. You could also use  ham, tuna, salmon, corn, capsicum, sun-dried tomatoes etc instead of (or with) the chicken.

What are your favourite finger food recipes?

5 Comments

  2. I wonder if this would translate well to a full size quiche?? I think it would… Sounds delicious. Maybe I’ll try doubling the recipe for hte full size… I made bbq chicken last night and was wondering if there wa anything different to do with the leftovers. Not sure I have enough for this, but I.m going to give it a try!

  3. Update! OMG! These are fantastic! I was intriqued, but also a bit wary. Pesto and BBQ??? But I wanted to try it, for some reason, despite my first instincts as pesto and BBQ together might not be so good, I still wanted to try it. So glad that I did! I’ve been telling everyone about it. mmmmmmmm….

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