In the world of appetizers and small bites, few treats manage to strike the perfect balance between elegance, flavor, and convenience quiet like mini quiches. Enter the bite-sized wonders of chicken and spinach quiches-a delightful fusion of tender, savory chicken, fresh vibrant spinach, and a custardy, golden filling all encased in a flaky, buttery crust. These petite pastries are not only a feast for the palate but also a versatile addition to any gathering, whether it’s a casual brunch, a complex cocktail party, or a fast snack on the go. Join us as we explore the charm and culinary craft behind these mini chicken and spinach quiches, perfect morsels that prove big flavor can indeed come in small packages.
Bite-Sized Delights: Mini Chicken and Spinach Quiches
Bite-sized delights like these mini chicken and spinach quiches are an irresistible fusion of crispy, creamy, and savory elements that bring joy wiht every single bite. Inspired by the classic French quiche but perfectly portioned for gatherings and elegant snacking, this recipe combines tender, seasoned chicken and vibrant fresh spinach, encased in a flaky, golden crust that crunches delightfully as you dig in.
Prep and Cook Time
- Planning: 20 minutes
- Cooking: 25 minutes
- Total Time: 45 minutes
Yield
makes approximately 12 mini quiches
Difficulty Level
Easy to Medium
Ingredients
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 2-3 tablespoons ice-cold water
- 1 cup cooked chicken breast, finely shredded
- 1 1/2 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg, freshly grated
- Salt to taste
- Fresh herbs (optional: thyme or parsley) for garnish
Instructions
- Prepare the crust: In a large bowl, combine the flour and salt. Add the cold cubed butter and using a pastry cutter or your fingers, work it into the flour until the mixture resembles coarse crumbs. Gradually add ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough to keep the crust tender.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and chill thoroughly.
- Cook the filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Add the chopped spinach and cook until wilted, another 2 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the eggs, heavy cream, shredded cheese, ground black pepper, nutmeg, and salt until smooth.
- Fold the shredded chicken and sautéed spinach mixture into the egg custard, ensuring an even balance of flavors.
- Roll out the dough: Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Using a round cutter slightly larger than your mini muffin tin wells, cut out circles and gently press them into each slot, trimming any excess dough.
- Fill each pastry shell with the creamy chicken and spinach filling, leaving a small gap at the top to allow for expansion.
- Bake: Preheat your oven to 375°F (190°C). Place the filled tins on a baking sheet and bake for 22-25 minutes,or until the crust is a beautiful golden brown and the filling is set with a slight jiggle in the center.
- Remove from the oven and let cool for 5 minutes before carefully removing the mini quiches from the tin.
- Garnish with fresh herbs or a sprinkle of extra shredded cheese if desired,and serve warm.
Tips for Success: Perfecting Your Mini chicken and Spinach Quiches
- Crispy Crust: Ensure your butter and water are ice cold to achieve a flaky, tender crust. Avoid over-mixing the dough to prevent toughness.
- Balancing Flavors: Use fresh spinach and lean cooked chicken breast to keep the filling vibrant and light. If using pre-cooked chicken, shred finely so it integrates evenly.
- Egg Filling: Whisk the custard until fully combined but not foamy. The cream adds lusciousness, so don’t substitute with milk for the same creamy texture.
- Make Ahead: The dough can be prepared and chilled overnight. The filling can also be made a few hours ahead, but avoid mixing the two until ready to bake.
- Prevent Soggy Bottoms: Blind bake your crusts for 5 minutes before filling if you find the crust not crisping enough.
Serving Suggestions
These mini chicken and spinach quiches shine as elegant appetizers or a sophisticated brunch centerpiece.Serve them alongside a crisp mixed green salad dressed lightly with lemon vinaigrette to cut through the richness. For a festive touch, top each quiche with a tiny sprig of fresh thyme or a dot of tangy crème fraîche. Pair with a chilled glass of sauvignon Blanc or sparkling water infused with cucumber and mint for a refreshing contrast.
For more savory bite-sized ideas, check out our savory mini tarts recipe collection, and learn about the history of quiches on Britannica.
| Nutrient | Per Mini Quiche |
|---|---|
| Calories | 140 kcal |
| Protein | 9 g |
| carbohydrates | 10 g |
| Fat | 8 g |
Q&A
Q&A: Bite-Sized Delights – Mini Chicken and Spinach Quiches
Q1: What makes mini chicken and spinach quiches such a popular appetizer?
A1: These tiny treats pack a punch of flavor in every bite! Their perfect, petite size makes them ideal for parties, brunches, or even a light snack. With a crispy crust, tender chicken, fresh spinach, and a creamy custard filling, they strike a perfect balance between savory and satisfying, making them irresistible to guests and hosts alike.
Q2: How do mini quiches differ from conventional quiches?
A2: The essence remains the same: a flaky pastry shell filled with eggs, cheese, and other delicious ingredients. But mini quiches are charmingly bite-sized, often baked in muffin tins or petite pastry molds. This smaller form allows for quicker baking, easier portion control, and an elegant presentation that’s perfect for entertaining.
Q3: Can I prepare these mini chicken and spinach quiches ahead of time?
A3: Absolutely! They’re fantastic make-ahead appetizers.You can assemble the quiches the day before, keep them refrigerated, and bake them fresh just before serving. Alternatively,they freeze beautifully-bake them first,freeze individually,then reheat gently in the oven for a convenient,tasty treat anytime.
Q4: What are some tips for getting the perfect crust in a mini quiche?
A4: A few tricks to ensure flaky, tender crust: chill your pastry dough before rolling it out to keep it firm; avoid overworking the dough to prevent toughness; and blind bake the crust briefly to avoid sogginess once the filling is added. Using a light brush of egg wash along the edges before baking can also add a golden, glossy finish.Q5: How can I make these quiches more nutritious without sacrificing taste?
A5: Swap heavy cream for Greek yogurt or a mix of milk and egg whites to lighten the custard.Add more greens like kale or Swiss chard alongside spinach, and use lean, cooked chicken breast to keep protein high but fat low.Fresh herbs like thyme or parsley can boost flavor naturally. The result? A healthful indulgence packed with wholesome goodness!
Q6: Are mini chicken and spinach quiches suitable for picky eaters?
A6: They’re surprisingly flexible! If spinach isn’t popular with your crowd, try substituting with finely chopped broccoli or roasted red peppers.For those wary of chicken, diced ham or turkey works well. the creamy egg filling is comforting and familiar,so you can easily adapt fillings to cater to diverse tastes without compromising the quiche’s charm.
Q7: What beverages pair best with mini chicken and spinach quiches?
A7: These savory bites complement a wide range of drinks. For brunch, pair with a crisp mimosa or a mild, fruity white wine like Sauvignon Blanc. At cocktail parties, try a light pilsner or a refreshing gin and tonic. Non-alcoholic options like sparkling water with a splash of lemon or iced herbal tea also balance the richness wonderfully.
Q8: Can these mini quiches be made gluten-free?
A8: Definitely! Use gluten-free pastry dough-available at many stores or easily homemade-to swap the traditional crust. Almond flour or chickpea flour crusts add a nutty twist while keeping things gluten-free. Just be mindful of cross-contamination if cooking for guests with severe gluten intolerance.
With their delightful combination of flavors, textures, and sizes, mini chicken and spinach quiches truly are bite-sized delights worth savoring anytime!
To Conclude
Whether you’re hosting a cozy brunch, planning a picnic, or simply craving a flavorful snack, these mini chicken and spinach quiches offer the perfect bite-sized delight. Their delicate, flaky crusts cradle a rich, savory filling that balances tender chicken with fresh, vibrant spinach-proving that big flavor truly can come in small packages. Easy to prepare and even easier to enjoy, these quiches invite you to savor every morsel, one delightful bite at a time. So next time you want a snack that’s both satisfying and sophisticated, remember these charming mini quiches-the ultimate crowd-pleasers that bring a touch of homemade magic to any table.
