mini chicken quiches

Name: Mini Chicken Quiches
Prep time: 20 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) chicken meat, cooked, deboned; 1 package(s) (10 - 12 oz) frozen chopped broccoli, thawed; 2 cup(s) cheddar cheese, shredded; 1 cup(s) onion (sautéed in a bit of butter); 1 - 4 oz jar diced pimentos, drained; 1 1/3 cup(s) evaporated milk or regular milk; 3 - eggs; 3/4 cup(s) buttermilk biscuit baking mix; 1/4 teaspoon(s) pepper; 1/8 teaspoon(s) poultry seasoning

(1 RATING)

84 Pinches

Hope Wasylenki

Gahanna, OH

Updated on Dec 25, 2011

Buttermilk biscuit baking mix (aka Bisquick) can sometimes get a bad rep, but there are times when it's the best kept secret in the kitchen. These quiches take advantage of that and keeps you from making or rolling out pie crust for the mini pies.

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prep time 20 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

2 cups chicken meat, cooked, deboned
1 package (10 - 12 oz) frozen chopped broccoli, thawed
2 cups cheddar cheese, shredded
1 cup onion (sautéed in a bit of butter)
1 - 4 oz jar diced pimentos, drained
1 1/3 cups evaporated milk or regular milk
3 - eggs
3/4 cup buttermilk biscuit baking mix
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning

How To Make mini chicken quiches

Step 1

Grease or spray eight tartlet or individual pie pans.

Step 2

Divide chicken, broccoli and 1/2 of the cheese amongst the pie tins. Add in the cooked onion and pimento, divided amongst the pans.
Step 3

Preheat oven to 400°F.
Step 4

In a blender, mix eggs, milk, bisquick, pepper and poultry seasoning. Pour over chicken mixture. Top with remaining cheese.
Step 5

Bake at 400°F for 30 to 40 minutes. Let set 15 minutes before serving.
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