Preheat the oven to 375°F (190°C).
Roll out the puff pastry sheet and cut it into circles large enough to fit into mini tart pans or a muffin tin. Press the pastry into the pans, making sure to cover the bottom and edges.
In a small skillet, heat olive oil over medium heat and sauté the onion, bell pepper, and spinach until softened, about 3-4 minutes.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Add in the cooked chicken, sautéed vegetables, and grated cheeses. Stir until everything is well combined.
Spoon the mixture evenly into each pastry-lined tart shell.
Bake for 20-25 minutes or until the quiches are golden brown and set in the middle.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 300 kcal (per quiche)
Servings: 6 servings
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