Mini Quiche
Ingredients
The crust
-
4
pieces
pie crusts, thawed
The egg mixture
-
4
pieces
eggs
-
1
cup
milk
-
½
teaspoon
salt
The fillings
-
3
ounces
Swiss cheese, grated
-
3
slices
bacon, fried and crumbled
-
2
tablespoons
green onion, sliced
-
¼
cup
ham, cubed
-
4
cups
spinach, wilted
-
1
tablespoon
red bell pepper, cubed
-
2
tablespoons
mushrooms, finely chopped
Instructions
- Let the pie crusts stand at room temperature for 15 to 20 minutes and preheat the oven to 375°F.
- Spray 48 miniature muffin cups with non-stick cooking spray.
- Cut out 12 rounds from each pie crust using a biscuit cutter.
- Press each round into the bottom and up the sides of the muffin cups.
- In a bowl, whisk together the eggs, milk, and salt.
- For each quiche variety, add 1 tablespoon of cheese to the cups and divide the corresponding toppings evenly among the cups.
- Pour the egg mixture into each cup, filling to within ¼ inch of the top.
- Bake for 25 to 30 minutes until golden brown. Cool slightly before serving.
Nutrition Facts (estimated)
Servings
48 appetizers
Calories
110
Total fat
7g
Total carbohydrates
8g
Total protein
4g
Sodium
142mg
Cholesterol
22mg
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