Muffin Tin Mini Quiche

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 sheet refrigerated pie crust, thawed

6 large eggs

½ cup heavy cream

½ cup milk

1 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)

½ cup cooked bacon, crumbled (optional)

½ cup diced bell peppers or spinach (optional)

1 small onion, finely chopped (optional)

Salt and pepper, to taste

1 tablespoon fresh herbs (such as parsley or chives), chopped (optional)

Non-stick cooking spray or butter, for greasing

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C).

Grease the Muffin Tin: Lightly grease a 12-cup muffin tin with non-stick cooking spray or butter to prevent sticking.

Roll Out the Pie Crust: Unroll the pie crust onto a clean surface.

Cut the Crust: Using a round cookie cutter or a drinking glass, cut out 12 circles from the pie crust. Each circle should be slightly larger than the diameter of the muffin tin cups.

Place in the Tin: Gently press each circle into the bottom and sides of the muffin tin cups to form a crust. Set aside.

Whisk the Eggs and Dairy: In a large mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined.

Add Cheese and Fillings: Stir in the shredded cheese, cooked bacon, diced vegetables, and any other desired fillings. Season with salt and pepper to taste.

Add Fresh Herbs (Optional): Fold in any fresh herbs you’re using for added flavor.

Fill the Crusts: Spoon the quiche filling evenly into each prepared muffin tin cup, filling each about ¾ full.

Bake: Bake the mini quiches for 25-30 minutes, or until the quiches are set and golden brown on top. A toothpick inserted into the center should come out clean.

Cool Slightly: Let the mini quiches cool in the tin for 5 minutes before removing them. Use a butter knife to gently loosen the edges if needed.

Serve: Serve warm, or let them cool completely before storing.

Nutrition

• Calories: 150-180 kcal
• Total Fat: 12g
• Total Carbohydrate: 10g
• Protein: 8g