Recipe

Mini Quiches Recipe

Add Step-by-Step Photos	Rajaniraghavan / All my dishes 1 year ago The general egg custard mix is basic and you can fill with whatever you like - I'm including two veggie friendly options. Prep:20m Cook:30m Servings:812	Rajaniragha
	egg quiche

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Ingredients

Ready made pie crust

Egg Custard:

Coarse salt and freshly ground pepper

1/2 cup milk

1/2 cup heavy cream

2 large eggs

1 large egg yolk

Pinch of freshly grated nutmeg

All-purpose flour, for work surface

Filling Option 1: Spinach-Mushroom-Feta

Half a bag of Fresh Spinach

1 small onion

1-2 cups of chopped mushrooms

1 tablespoon olive oil

1 small container of feta cheese

Filling Option 2: Red Pepper-Artichoke-Goat Cheese

1 red pepper

1 can of artichokes

1 small container of goat cheese

Directions

Preheat oven to 375 degrees. Prepare filling (see below)

In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Set aside.

On a lightly floured surface, roll out pie crust to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter (I used a soup can), cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. Divide half of the cheese, evenly between the lined cups. Top with filling. Divide milk mixture evenly between cups. Sprinkle with remaining cheese.

Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.

Filling 1:

Season and sautee coarsely chopped spinach, diced onion, and chopped mushrooms in oil until cooked (5-10 minutes). Let cool before adding to egg mixture.

Filling 2:

Chop red pepper finely, and drain artichokes and chop finely.

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