Mini Quiche (Print Version)
# Ingredients:
01 -
2 store-bought pie crusts, refrigerated (14 oz)
02 -
7 eggs, large in size
03 -
1 1/2 cups diced cooked ham
04 -
1 1/4 cups medium cheddar cheese, shredded
05 -
Salt and ground black pepper to taste
06 -
1 1/2 cups heavy whipping cream
07 -
3 tablespoons fresh parsley, chopped
08 -
1/2 cup green onions, finely chopped
# Instructions:
01 -
Set your oven to 375°F and let it warm up.
02 -
Break the eggs into a big bowl, then whisk them with the heavy cream until smooth.
03 -
Combine ham, shredded cheese, chopped green onions, parsley, and sprinkle on some salt and pepper (I usually use about 1/2 teaspoon of each).
04 -
Roll out each crust and cut circles about 3 7/8 to 4 inches wide. Gather the scraps, roll them out again into an 8x8 square, and cut four more rounds.
05 -
Put the circles into 18 muffin tin slots, making sure they almost reach the top edges.
06 -
Scoop the egg mixture into each crust, filling them close to the brim.
07 -
Pop the tins into the oven and bake for around 23 to 26 minutes, or until the egg centers are just set.
08 -
Place them on a cooling rack for 5–10 minutes to cool down, then take them out and serve.
# Notes:
01 -
These small quiches can be made in advance and warmed up for a speedy brunch or breakfast.
02 -
Switch things up with fillings like mushroom with Swiss cheese or spinach and feta.