Thai Chicken Mini Quiche - Week 16, 2014

These are so moreish! These thermomix thai chicken mini quiche are very popular to pass around at a gathering or to throw into a lunch box and eat cold. I use shallow muffin tins and it makes approximately 48!  Rest assured they won’t last long so make sure you get your fair share!  These also freeze well.

These were inspired when Diana & John come barging through the door in the afternoons complaining about how hungry they are.  I leave these on a plate and within minutes they are gone (yes the quiches too) and off to their rooms.  Hello teenagers! How was your day?  That's me talking to the empty plate that's often left behind!

Oh and I did make these for a friends kids birthday party and again gone within minutes! This recipe is one that needs to be doubled or tripled so that you can feed the masses and freeze some so you have some time out of the kitchen!

Thai Chicken Mini Quiche – Week 16, 2014

Serving Size

48 approx.

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4 ratings

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Ingredients

• 1Tbsp ThermoFun Thai Spice Blend
• 2 garlic cloves, peeled
• 2 spring onions, quartered
• 1 red chilli, deseeded
• 1 handful fresh coriander
• 1 lemongrass stalk (sliced finely in rings)
• 1 kaffir lime leaf
• 1cm fresh ginger
• 200g cooked chicken
• 150g bacon, short cut, quartered
• 3 eggs
• 340g milk
• sea salt flakes and/or sesame seeds
• 3 sheets shortcrust pastry
• cheese, grated (optional)

Instructions

1. Preheat oven to 180°C.
2. Make ThermoFun Thai Spice Blend and set aside.
3. Place garlic, spring onions, chilli, coriander, lemongrass, kaffir lime leaf and ginger into TM bowl and chop Turbo / 1 sec. Scrape down and repeat.
4. Add chicken, bacon, eggs, milk, Thai spice blend and salt and chop Turbo / 2 sec.
5. Cut out pastry circles, grease muffin tins and gently press pastry into each hole.
6. Spoon approx. 1 tablespoon of mixture into each muffin hole.
7. If desired sprinkle with grated cheese.
8. Bake 20 mins or until golden brown.

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