Mini Quiche (Print Version)
# Ingredients:
01 -
7 large eggs
02 -
1 1/2 cups heavy cream
03 -
1 1/2 cups chopped cooked ham
04 -
1 1/4 cups shredded medium cheddar cheese
05 -
1/2 cup chopped green onions
06 -
3 Tbsp chopped fresh parsley
07 -
Salt and black pepper
08 -
2 refrigerated pie crusts, store-bought (14 oz)
# Instructions:
01 -
Preheat oven to 375 degrees.
02 -
In a large mixing bowl whisk together eggs and cream until well blended.
03 -
Stir in ham, cheddar cheese, green onions, parsley and season with salt and pepper to taste (I use about 1/2 tsp of each).
04 -
Roll each crust out and cut into 3 7/8 to 4-inch circles. Press scraps together and roll into a square about 8 by 8 and cut four more circles.
05 -
Press circle cut outs into 18 wells of muffin tins, crusts should come nearly to the tops.
06 -
Scoop egg mixture into crusts filling nearly full.
07 -
Bake in preheated oven until eggs are just set in center, about 23 to 26 minutes.
08 -
Let cool on a wire rack 5 to 10 minutes then remove and serve.
# Notes:
01 -
These mini quiches can be made ahead and reheated for a quick breakfast or brunch item.
02 -
Try different filling combinations like spinach and feta or mushroom and Swiss cheese.