Easy Chicken Curry and Cheese Quiche Muffins
Servings: 16 -18 quiche
Calories: 209kcal
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Ingredients
- 400 g pie crust homemade or store-bought
Filling:
- 150 g cooked chicken meat diced, I use leftover rotisserie chicken meat
- 85 g shredded cheese I use Gouda. You can use any of your favorite
- 3 stalks green onion finely chopped
- 200 g eggs from 4 large-size eggs
- 300 g canned coconut milk
- ½ tsp salt
- 2 tsp curry powder I use Madras curry powder, use your favorite
- ½ tsp turmeric powder
- ¼ tsp chili powder
Instructions
Prepare the crust:
- I don't have to grease my muffin tin. You don't need to grease the tin because the pie crust dough has enough fat to release from the tin later after baking
- I use store-bought pie crust. 1 box comes with 2 pie crust doughs that is about 200 grams (7 oz) each
- Let the pie crust soften at room temperature before using. I use a 4-inch biscuit or cookie cutter to cut out rounds and cut as close as possible
- Take one round and press it into the bottom of the muffin well and then up to the sides. Gather the scraped dough and roll out again and cut out as much as you can
- Place the muffin pan in the fridge while you prepare the filling. Start preheating the oven to 375 F (195C) for conventional oven. For a convection oven, please lower the temperature by 20 F (15 C). Position the oven racks, 3rd from the top and another one 3rd from the bottom.
Prepare the filling :
- I used leftover diced rotisserie chicken meat. Add this to a mixing bowl along with shredded cheese, chopped green onion. Toss everything to combine and set aside
- In another mixing bowl or a large measuring cup with a spout if you have one (for easier pouring later), whisk eggs, coconut milk, salt, and curry powder
Assembling:
- Portion the chicken mixture into each of the muffin tins.
- Carefully pour the egg mixture into the muffin tin, only about 3/4 full. The filling will puff up later during baking. If you can only bake one muffin pan at a time, don't fill the egg mixture in the ones that are not yet ready to be baked.
Baking:
- Place the muffin pans in the positioned rack. Bake for 25-30 minutes or until the eggs are set and puffy. Rotate the pan front to back, top to bottom halfway through baking so they bake evenly
Cooling:
- Let the quiche muffins cool for 5 minutes in the pan set on top of a cooling rack. The quiche muffin will deflate as they cool down. I use a tip of a small knife to help me wedge the quiche out of the muffin tin. Serve them warm or at room temperature
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 14g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 238mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
