Yummy Mini Quiches
Real kids do eat quiche! Especially when they're cute little mini ones packed in their lunchboxes!
- 2 eggs
- ½ cup milk
- ½ cup heavy cream
- 3 ounces finely shredded Swiss cheese
- 4 teaspoons finely chopped onion
- 4 slices bacon, cooked and crumbled (omit for vegetarian option)
- 1 prepared pie crust, uncooked
- Salt and pepper to taste
Preheat oven to 375 degrees F.
Whisk together eggs, milk, heavy cream, salt and pepper.
Lightly coat 12-cup muffin pan with a nonstick spray.
On a lightly floured surface, roll out the pie crust to slightly less than ⅛ inch thick. Use a 3¼-inch round cutter to cut out 12 rounds.
Fit a round into each muffin cup.
Divide the onions, bacon and cheese evenly between the pastry-lined cups.
Divide the egg mixture evenly between cups, filling no higher than the pastry (there may be leftover egg mixture).
Bake for about 25 to 30 minutes, or until quiches are golden and puffy.
Serve quiches hot or at room temperature.
- Try using a mini-muffin pan for bite-size quiches—a great finger food!
- These quiches can be eaten hot or at room temperature. They can be cooked in advance, refrigerated and then reheated when needed.
Submit!
