Meghan’s Corner: Mini Quiche



Mini Quiche

by Meghan E. White


The quintessential brunch food is quiche. It’s got a fancy name and it’s associated with a fancy meal. Quiche is actually very simple to make, and can be enjoyed every day. A flaky pastry filled with eggs, milk, and cheese are the base for this savory pie.


Spinach, bacon, and onions are delicious in quiche. You can use a variety of cheeses, vegetables, and meats. Be as creative as you want. Making mini quiches is a fun way to customize them to your liking.


They freeze well and make a great breakfast on the go. Mini quiche would be a wonderful addition to a holiday celebration. Quiche is a versatile dish. It’s filling and can be used in a variety of ways. Breakfast, lunch, or dinner time are perfect for these small pies.


Happy Eating!


Teach us to number our days, that we may gain a heart of wisdom. – Psalm 90:12


Mini Quiche


Yield: 24


Ingredients

2 unbaked pie crusts (homemade or store bought)

6 eggs

2 cups milk

¼ teaspoon salt

¼ teaspoon pepper


Filling:

shredded cheese (Swiss, cheddar, mozzarella, Gruyere)

crumbled cheese (feta, blue)

bacon bits

chopped ham

chopped turkey

spinach

onion

mushroom

tomato


Instructions

1. Preheat the oven to 425°.

2. Spray muffin pans with cooking spray.

3. In a large mixing bowl whisk eggs, milk, salt and pepper until combined.

4. Roll out the pie crust. Use a 3 inch round cutter to make approximately 12 mini crusts per pie crust.

5. Place each circle of pastry into the greased muffin pan, gently pressing them to the bottom and sides.

6. Put a tablespoon of filling into each pastry shell.

7. Pour the egg mixture over the filling, being careful not to overfill.

8. Bake for 13 to 15 minutes, until the quiche is puffed and the pastry is golden brown.

9. Cool in the muffin pan for 5 minutes. Use a knife to carefully remove the mini quiches. Enjoy!


Notes

*Use half whole milk, and half heavy cream for a richer taste.

*Don’t worry if you overfill a few quiches. They will still cook well and taste good.

* Store leftover quiches in the refrigerator.

* Cool the mini quiches before freezing.







 

About the Author


Meghan E White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.


You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.




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