One of the things we look for in a recipe is a finished product that tastes like it took us hours of slaving away to create, but in reality required a minimal amount of prep and cooking time. Just like a recent favorite, the pizza bombs, these Mini Quiches are built on a pre-made base to save time, and are filled with ingredients that you probably already have in your fridge. These mini quiche are also easy to customize, letting you cook for an entire family's worth of differing tastes, without needing to dirty multiple dishes. Easter Sunday is next weekend, so if you're looking for a quick, tasty meal for a holiday brunch, we think these fit the bill perfectly.
Let pie crusts sit at room temperature for about 15 to 20 mins. Preheat oven to 375° F and prep your mini muffin tinby spraying with non-stick cooking spray.
Using a 2-1/2″ biscuit cutter, punch out 12 rounds. Repeat with remaining crusts. Press 1 round of pie crust into the bottom and up the sides of each cup.
In a medium mixing bowl, combine eggs, milk, and salt. Whisk well and set aside for later. Place one tablespoon of cheese into each muffin cup, then evenly divide toppings into 12 cups for each flavor.
Pour egg mixture into each cup, filling it within about 1/4 inch of the top.
Bake at 375 Degrees for about 25 to 30 mins. Cool slightly on a cooling rack, and serve warm.
This recipe will yield 48 muffins, so you’ll have to use two pans or just make two separate batches.
Ingredients
Directions
Let pie crusts sit at room temperature for about 15 to 20 mins. Preheat oven to 375° F and prep your mini muffin tinby spraying with non-stick cooking spray.
Using a 2-1/2″ biscuit cutter, punch out 12 rounds. Repeat with remaining crusts. Press 1 round of pie crust into the bottom and up the sides of each cup.
In a medium mixing bowl, combine eggs, milk, and salt. Whisk well and set aside for later. Place one tablespoon of cheese into each muffin cup, then evenly divide toppings into 12 cups for each flavor.
Pour egg mixture into each cup, filling it within about 1/4 inch of the top.
Bake at 375 Degrees for about 25 to 30 mins. Cool slightly on a cooling rack, and serve warm.
This recipe will yield 48 muffins, so you’ll have to use two pans or just make two separate batches.
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