Muffin Tin Mini Quiche with Pie Crust
Bite sized quiches with a pie crust shell and creamy egg filling, baked in a mini muffin tin.
Equipment
- 24 count mini muffin tin
- 3 inch round cookie cutter
- Whisk
- Liquid measuring cup
Ingredients
Main Ingredients
- 2 refrigerated pie crusts unbaked, softened 10 minutes
- 5 large eggs
- ½ cup whole milk
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 cup add ins of your choice shredded cheese, diced ham, cooked bacon, or cooked vegetables, patted dry
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and spray a 24 count mini muffin tin. Cut 3 inch circles from the pie crust and press one into each cup, then poke the bottoms twice with a fork.
- Whisk. Whisk the eggs, milk, salt, and pepper until smooth and pour into a spouted measuring cup.
- Fill. Add a spoonful of add ins to each crust and pour in the egg mixture until about two thirds full.
- Bake. Bake 15 to 18 minutes until puffed, golden, and set in the center.
- Cool. Rest in the pan for 5 minutes, loosen with a knife, and serve warm.
Notes
Substitutions: Homemade pie dough can replace the refrigerated crust, and any cooked add ins work.
Tips: Pat add ins dry and fill the cups only two thirds full so they do not spill.
Storage: Refrigerate for up to 3 days or freeze for up to 1 month and reheat to 165 degrees F.