How to make it

  • 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.

Reviews & Comments 1

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  • cocoa08 9 years ago
    These Quiches look very appetizing thanks looks well have Quiche for Iron bowl lol! Roll Tide.....
    Was this review helpful? Yes Flag

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