For this recipe you will use already prepared mini quiche tartlet shells, either home made or store bought.

Ingredients:

• 1 tablespoon olive oil
• Boneless, skinless chicken breast, cut into small cubes (enough to equal one cup when cooked)
• Salt & Pepper (to taste)
• 1 cup grated Gruyere cheese
• 1/2 cup diced red onion
• 1 medium clove of garlic, minced
• 1 tablespoon flour
• 2 eggs, beaten
• 1 tablespoon dijon mustard
• 1 cup whole milk
• 1/2 cup walnuts, chopped

Directions:

Step 1: Preheat oven to 325ºF.

Step 2: Heat olive oil in a pan over medium heat. Once oil is hot place chicken in the skillet, season with salt and pepper while cooking. Stir occasionally and cook until chicken is no longer pink. Set aside and allow to cool.

Step 3: While the chicken is cooling you can dice your onion, mince your garlic and beat your eggs. Once the chicken has cooled, combine the chicken, Gruyere, onion, garlic and flour in a medium bowl. Stir until ingredients are well mixed. Add walnuts and stir again to combine.

Step 4: Mix the beaten eggs, milk and dijon mustard in another small bowl and whisk lightly to combine the ingredients.

Step 5: Place your mini quiche shells into a quiche pan/baking dish if it didn’t already come in one, then place it on a cookie sheet.

Step 6: Place the dry ingredients from step 3 into the already prepared mini quiche shells. Smooth them down into the shell with a spoon. Pour the wet ingredients from step 4 over the dry ingredients in the mini quiche shells and again, smooth with a spoon until ingredients are evenly dispersed in the shell.

FLEXIPAN for MINI QUICHE TARTLETS

Step 7: Place your chicken quiche in the 325ºF oven and cook for 50 minutes. Once quiche is done the filling should be set and the crust a golden brown.

Step 8: Allow quiche to cool for at least 15 minutes before serving.