These mini quiches come together without making pastry: thin flatbreads form the base and bake up crisp and deeply golden in the oven. A filling of juicy spiced chicken and a creamy cheese custard makes every bite tender, fragrant and full of flavor. A lovely choice for a snack, brunch or picnic.
Ingredients
For the filling
- Olive oil
- Chicken breast — 600g (1 lb 5 oz)
- Onions — 2
- Salt — to taste
- Ground ginger — 1 tsp
- Paprika — 1 tsp
- Turmeric — 1 tsp
- Curry powder — 1 tsp
- Black pepper — to taste
- Garlic powder — 1 tsp
- Chopped parsley — 2 tbsp
- Soy sauce — 2 tbsp
- Shiracha — to taste
- Gouda — 50g (1.8 oz), grated
For the custard
- Eggs — 2
- Crème fraîche — 3 tbsp
- Heavy cream — 200ml (3/4 cup + 1 tbsp)
- Salt, pepper — to taste
- Gouda — 50g (1.8 oz), grated
Also
- Flatbreads (thin, wheat or corn)
- Mozzarella for topping
Step-by-step recipe
- Prep the ingredients: cut the chicken breast into small cubes and dice the onion finely or slice it into half-moons. Grate the gouda.
- Heat a skillet with a little olive oil. Sauté the onion for 3–4 minutes, until soft.
- Add the chicken and cook, stirring, until it turns opaque. Season with salt and pepper, then add the ground ginger, paprika, turmeric, curry powder and garlic powder.
- Pour in the soy sauce and add shiracha to taste. Cook for another 3–4 minutes, until the sauce reduces slightly. Stir in the parsley and 50g (1.8 oz) of grated gouda, remove from the heat and let the filling cool slightly.
- Whisk together the eggs, crème fraîche and heavy cream, then season with salt and pepper. Stir in the remaining 50g (1.8 oz) of grated gouda to make the creamy cheese custard.
- Preheat the oven to 180°C (356°F), top and bottom heat. Grease a muffin tin or small ovenproof ramekins with oil. Line each with flatbread, trimming the edges if needed to form little baskets. You can prick the base lightly with a fork.
- Spoon the chicken filling into the baskets, then fill with the custard to about three-quarters full. Top with mozzarella.
- Bake for 25–30 minutes, until the tops are golden and the custard is set. Rest the mini quiches for 5 minutes, then carefully unmold and serve.
Nutritional value
| Calories | ≈ 426 kcal |
|---|---|
| Protein | ≈ 43 g |
| Fat | ≈ 30 g |
| Carbohydrates | ≈ 17 g |
Values are approximate per serving and depend on the size of the flatbreads and the amount of cheese.
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Tips and variations
- Warm the flatbreads briefly in a dry skillet first — they become more pliable and are less likely to tear when shaped into baskets.
- Adjust the heat with shiracha: 1–2 drops for mild, 1 tsp or more for a sharper finish.
- Some of the chicken can be replaced with sautéed mushrooms or spinach, and the gouda can be swapped for cheddar or Parmesan.
- If your muffin tin is not perfectly nonstick, use paper muffin liners for easier removal.
FAQ
Can I make it without cream?
Yes. Replace the cream with a mixture of milk and sour cream, or increase the amount of crème fraîche. The texture will be slightly less rich, but the custard will still set well.
What can I use instead of flatbreads for the base?
Use lavash cut into squares and layered in the tins, or thin tart shells. The baking time stays the same.
How do I store and reheat mini quiches?
Store in the refrigerator for up to 3 days in an airtight container. Reheat for 8–10 minutes in a 160°C (320°F) oven so the base stays crisp.