...or whatever you want to put in them. This is the number one requested breakfast from my kids! One batch lasts them two days, and I keep telling myself to double the recipe so that most of the weekdays are covered (they reheat very well). I take the easy route and just use store-bought pie crust. If you choose to fill with other ingredients, just make sure any meat is pre-cooked.
Makes 24 mini quiches
Inactive time: 30 minutes
Prep and bake time: 30 minutes
Ingredients
1 package of refrigerated pie crusts (2 rolls in a pack) Non-stick spray
4 pieces of thick-sliced bacon, cooked and chopped
1 cup shredded cheese
2 Tbsp chives, chopped
2 large eggs, beaten
Heavy cream, enough so that the eggs and cream together equal 1 cup total liquid
1/4 tsp salt
Special equipment:
Mini muffin tin
2 1/2-inch round biscuit cutter
Wire cooling rack
Directions
Remove the pie dough from the packaging and leave at room temperature for 30 to 40 minutes. This makes them easier to unroll without breaking.
Preheat oven to 400°F with the rack in the middle position. Grease a mini muffin tin with non-stick spray.
Once the dough becomes pliable, unroll them, and cut smaller circles using a 2 1/2-inch biscuit cutter. You will end up with extra circles - I usually stack them with wax paper in between and store them in the refrigerator/freezer. Each time I make this, I store the extra until I have enough for another batch. Or, check out this link for ways to use pie dough scraps.
Place the cut circles into each well of the muffin tin, making sure there are no air pockets. Distribute the bacon among each dough cup, followed by the cheese, and then the chives.
In a large measuring cup, beat the eggs and salt. Pour enough heavy cream until the combined mixture equals 1 cup. Mix well.
Slowly pour the egg mixture into each of the quiches, taking care to not over fill them.
Bake for 10 minutes, then turn the temperature down to 375°F and bake for another 5 to 7 minutes, until the crust becomes golden brown. The quiches will be puffed up when you first remove them from the oven. Let them cool in the pan for about 5 minutes to set and deflate before removing them.
Visuals
Comments