Mini chicken and asparagus quiches

These easy chicken and asparagus quiches make a wonderfully filling entree or sophisticated canape.

  • 10 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print


Mini chicken and asparagus quiches
  • 3 eggs
  • 1 tablespoon milk
  • 2 sheets shortcrust pastry
  • 5 (75g) chopped asparagus spears
  • 125 gram (4 ounces) shredded barbecued chicken
  • 2 tablespoon chopped fresh chives
  • 1/4 cup (20g) finely grated parmesan


Mini chicken and asparagus quiches
  • 1
    Preheat oven to 180°C (160°C fan-forced). Whisk eggs with milk in a medium jug; season.
  • 2
    Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm (3-inch) cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes.
  • 3
    Divide asparagus spears, chicken and chives among pastry cases.
  • 4
    Top with egg mixture; sprinkle with parmesan. Bake 25 minutes or until quiches are set and pastry is browned lightly. Serve warm.


You could use 75g (2½ ounces) frozen peas instead of the asparagus and serve topped with a little crumbled ricotta.

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