Mini chicken quiches with homemade puff pastry

Ingredients

• 250 g All-purpose flour (Sift before use)
• 150 g Unsalted butter (Very cold, cut into cubes)
• 5 g Fine salt (Approximately 1 teaspoon)
• 120 ml Very cold water (Keep refrigerated)
• 200 g Chicken breast (Cut into small dice)
• 1 unit Carrot (Finely grated)
• 1 petite unit Zucchini (Finely grated)
• 1 petite unit Eggplant (Finely grated)
• 2 c. à soupe Olive oil (For cooking the vegetables)
• 1 c. à soupe Fresh parsley (Chopped)
• 1 c. à soupe Fresh cilantro (Chopped)
• ½ c. à café Ground black pepper
• ¼ c. à café Ground turmeric
• 1 c. à café Salt (To season the filling)
• 150 ml Thick crème fraîche
• 100 g Grated mozzarella
• 50 g Grated cheese (Gruyère or Emmental)
• 12 unit Mini quiche or individual loaf pan (Lightly buttered)
• 1 rouleau Parchment paper (To line the pan if needed)

Instructions

1. Prepare the puff pastry

   In the bowl of the food processor, add the flour, salt, and cold butter cubes. Mix quickly until a sandy texture forms with visible butter pieces. Add the very cold water gradually, pulsing until the dough forms a homogeneous block.

   Time: PT10M

2. Dough rest

   Form a ball, wrap it in plastic film and place it in the refrigerator for 10 minutes to firm up the butter.

   Time: PT10M

3. Rolling (folding) the dough

   On a lightly floured work surface, roll the dough into a large rectangle. Fold into thirds (like a wallet) then turn 90°. Repeat the process 6 to 7 times, letting the dough rest in the fridge for 10 minutes between each two folds if the dough gets warm.

   Time: PT30M

4. Prepare the chicken and vegetable filling

   Cut the chicken breast into dice. Grate the carrot, zucchini, and eggplant. Heat the olive oil in a skillet, add the chicken, grated vegetables, salt, pepper, turmeric, parsley and cilantro. Cook 10‑12 minutes until the chicken is cooked through and the vegetables are lightly browned. Remove from heat and let cool completely (about 10 minutes).

   Time: PT20M

5. Mix the cream and cheeses

   In a bowl, combine the thick crème fraîche, grated mozzarella and grated cheese. Mix until a homogeneous consistency is achieved.

   Time: PT5M

6. Assemble the mini quiches

   Divide the dough into 12 equal portions. Roll each portion very thin and cut circles slightly larger than the molds. Line the buttered molds with the dough circles. Distribute the cold filling into each base, then top with a tablespoon of the cream‑cheese mixture. Sprinkle a little extra cheese if desired.

   Time: PT15M

7. Baking

   Preheat the oven to 200°C. Bake the mini quiches for 20 minutes, or until the pastry is golden and the top is lightly gratinated.

   Time: PT20M

   Temperature: 200°C

8. Rest and serving

   Remove the quiches from the oven, let rest for 5 minutes before unmolding. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

12 g

Fat

10 g

Fiber

1 g