Mini Quiches with Vegan Filet Pieces

Mini 'Chicken' Quiches

6 servings
50 MIN
Intermediate
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Ingredients

160g Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces
375g pack puff pastry
100 g broccoli
4 pieces of artichoke from a can
6 pieces of dried tomatoes
100ml milk alternative
100 ml vegan cream alternative
50 g grated vegan cheese
1 tablespoon cornstarch
salt and pepper
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Mini 'Chicken' Quiches

These mini quiches are so cute and perfect for sharing with friends or popping in your lunchbox for taking to work with a simple salad. They're easier to make than you think too!

Preparation

1.

Let the dough thaw to room temperature and lightly oil the muffin tin. Preheat the oven to 180 ° C. Divide the broccoli into small florets and blanch briefly in boiling water, then rinse with cold water.

2.

Using a round cutter, cut out circles of the dough and line the holes of the muffin tin.

3.

Cut the Garden Gourmet pieces into small pieces and briefly fry them in a little oil until they are golden. Fill the puff pastry cups with the tomatoes, artichokes, broccoli, marinated pieces and grated cheese.

4.

Mix the milk with cream and cornstarch (or egg). Season with salt and pepper.

5.

Pour the mixture into molds and bake the quiche for about 25 minutes until browned and ready in the middle. Let the finished quiches cool and then take them out of the mold.

Nutritional Information
Typical values

Per Serving

Carbohydrate
32.9 grams
Energy
428.9 Kilocalories
Fat
28.1 grams
Protein
10.4 grams