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## **Instructions**
### **Step 1: Prepare the Tart Shells**
1. In a bowl, whisk together **flour and salt.**
2. Cut in **cold butter** using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add **ice water,** 1 tablespoon at a time, mixing until the dough just comes together.
4. Form into a ball, wrap in plastic, and refrigerate for **30 minutes.**
5. Roll out the dough and press into small tart pans. Prick the bottoms with a fork.
6. Preheat oven to **375°F (190°C).** Blind bake the tart shells for **10 minutes,** then set aside.
### **Step 2: Make the Quiche Filling**
1. In a bowl, whisk together **eggs, cream, milk, salt, pepper, garlic powder, and thyme.**
2. Sprinkle **chicken and cheese** evenly into the tart shells.
3. Pour the egg mixture over the filling, filling each shell about ¾ full.
### **Step 3: Bake the Quiches**
1. Bake at **375°F (190°C)** for **20-25 minutes,** or until the tops are golden and the filling is set.
2. Let cool slightly, then sprinkle with **fresh parsley** before serving.
## **Tips for the Best Mini Quiches**
🥧 **Use Cold Butter for the Flakiest Crust** – This creates a tender, flaky tart shell.
🧀 **Experiment with Different Cheeses** – Gruyère, feta, or goat cheese work great!
🍗 **Use Leftover Chicken** – Rotisserie chicken is a perfect shortcut for this recipe.
## **Final Thoughts**
These **Savory Chicken and Cheese Quiches** are the perfect blend of rich, creamy, and crispy. Whether served warm or at room temperature, they make an elegant and satisfying treat.
Would you add any special ingredients to make them your own? Let’s talk quiche ideas! 🥚🥧✨
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