These mini quiches are perfect for on-the-go meals or as an appetizer for parties. With a buttery crust and a creamy egg filling, they are sure to be a hit with everyone. Customize them with your favorite veggies, meats, and cheeses for a delicious and versatile dish.
Ingredients
- 1 package of refrigerated pie crusts
- 6 eggs
- 1/2 cup milk
- 1/4 cup chopped vegetables (bell peppers, mushrooms, spinach, etc.)
- 1/4 cup cooked and crumbled bacon or sausage
- 1/2 cup shredded cheese (cheddar, Swiss, feta, etc.)
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F and grease a mini muffin tin.
- Roll out the pie crust and cut out circles slightly larger than the muffin tin openings. Press the crust into the tin, forming mini crusts.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Divide the vegetables, meat, and cheese among the mini crusts.
- Pour the egg mixture over the fillings, filling each crust almost to the top.
- Bake for 15-20 minutes, or until the quiches are set and lightly golden.
- Let cool slightly before removing from the tin. Serve warm or at room temperature.
