mini quiches

Categories: Appetizers, Eggs, Posted by Sandy Bergsten

adapted from Sally McKenney


1 unbaked pie crust

2 large eggs

¼ cup whole milk

¼ cup heavy cream or heavy whipping cream

1/8 teaspoon each salt and pepper

¼ cup finely diced ham

2 tablespoons thinly sliced scallion

¼ cup shredded or crumbled cheese 



Whisk together the eggs, milk, heavy cream and salt and pepper. Pour into a glass measuring cup, cover and refrigerate.

Preheat the oven to 375°F. Grease two 12-count (or one 24-count) mini muffin pans with nonstick spray.

Roll the crust into a 12-inch circle. Cut into rounds using a 2 ½ inch cookie cutter (or a 1/3 cup measuring cup). Reroll the dough scraps and continue cutting rounds.

Place the dough rounds into the greased mini muffin pan(s). Press the dough flat into the bottom and up the sides.

Evenly pour the cold egg filling into each unbaked crust. Top evenly with the ham and scallions, then sprinkle each with cheese.

Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

The quiches can be covered tightly and stored in the refrigerator for up to foour days. Or cool completely, place in a single layer in a Ziploc bag and freeze for up to three months. Thaw in the refrigerator or on the counter, then bake at 300°F for 15 minutes or until warmed.

Makes 24

Note- recipe can be easily doubled with two pie crusts.

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