Ingredients:

  • 1 package (14.1 oz / 400g) refrigerated pie crusts
  • 1 cup (150g) cooked chicken breast, finely diced
  • 1 cup (115g) Gruyère cheese, shredded
  • 2 tbsp (30g) fresh chives, minced
  • 1 cup (15g) fresh spinach, finely chopped and sautéed
  • 4 large (200g) eggs
  • ½ cup (120ml) heavy cream
  • ¼ cup (60ml) whole milk
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ⅛ tsp (0.5g) ground nutmeg

Instructions:

  1. Roll out the chilled pie crust on a lightly floured surface. Use a circular cutter to cut 24 discs. Gently press each disc into a mini muffin tin, ensuring the edges are flush against the sides, and prick the bottom once with a fork.
  2. In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until homogenous. Fold in the diced chicken breast, shredded Gruyère, chives, and sautéed spinach.
  3. Spoon the filling into each crust, filling them about ¾ of the way to the top. Bake at 375°F (190°C) for 20–25 minutes until the tops are set and edges are deep golden brown.
  4. Let the quiches rest in the pan for 5 minutes before transferring to a platter.