Mini Chicken & Vegetable Quiche

30 minutes

5 Servings


Savoury pie with chicken and vegetable filling. Easy to prepare and a healthy meal for a snack or quick meal.

Ingredients A:
3 cloves | Garlic, minced |
200 g | Minced chicken |
80 g | Carrot, diced |
3 | Button mushroom, slice |
100 g | Spinach |
1 | Red chillies, sliced |
¼ tsp | AJI-NO-MOTO® |
½ tbsp | Soy sauce |
10 | Puff pastry |
1 tbsp | Cooking oil |
Ingredients B:
¾ cup | Milk |
¼ tsp | AJI-NO-MOTO® |
¼ tsp | Salt |
1 tbsp | Soy sauce |
3 | Eggs |

- Heat cooking oil, saute garlic until fragrant. Add in chicken and carrot, saute until half cooked.
- Add in mushroom, spinach and red chili.
- Season with AJI-NO-MOTO® and soy sauce. Mix until dry and set aside.
- Combined all ingredients (B) and mix well.
- Place puff pastry in muffin mould.
- Add in some stir-fried vegetables and pour in ingredients (B) mixture.
- Baked in oven at 180°C for 25 minutes.
- Remove from mould and ready to serve.


