Makes 12
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Learn how to bake and enjoy the sharp flavours of capsicum and sour cream mixed with chicken and corn served in a mini, decadent quiche.


Basic Mini Quiche Batter

  • 3 sheets frozen shortcrust pastry, thawed
  • 3 eggs, at room temperature
  • 2 tbsps cream

Chicken, Corn and Capsicum Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 250g shredded cooked skinless chicken
  • ½ cup drained canned corn kernels
  • ¼ cup red char-grilled capsicum, thinly sliced
  • ½ cup extra-light sour cream
  • ¼ cup sweet chilli sauce

Basic Mini Quiche Batter
Prep 10 mins + 10mins to chill | Cook 10 mins | Makes 12

1. Preheat oven to 180 C. Grease a 12-hole (1/3-cup) muffin tray. Using an 11.5-cm round cookie cutter, cut 12 discs from pastry. Line prepared holes with pastry. Chill for 10 mins.

2. Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for a further 5 mins
or until just coloured.

3. Reduce oven temperature to 160 C. Whisk eggs with cream in a jug. Continue as per recipe of choice that follows.


Prepare Basic Mini Quiche Batter as recipe directs. Combine chicken, corn and capsicum in a bowl. Add to cream mixture in Basic Mini Quiche Batter recipe. Pour into prepared pastry cases.


Bake for 25 mins or until just set at centre. Served topped with sour cream and sweet chilli sauce.

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