Mini Quiches

These Mini Quiches are easy to make, and absolutely delicious. You can make a bunch and freeze the leftovers for a “grab-and-go” meal solution.

Ingredients

4 Eggs
1 cup Milk (or Unsweetened Almond Milk)
Salt & Pepper
Pie Crust
Your choice of toppings

Instructions

Set oven temperature to 375 F.

First, grease muffin tin. Next, roll out your pie crust (store-bought or homemade) and cut circles, roughly the size of your muffin tin cups. (we used a glass cup to do this). Press the circles into the muffin tin.

Add your toppings, and don’t be afraid load them up! The possibilities are endless here! We used baby spinach, chopped red and green bell peppers, chopped onion, goat cheese, cheddar cheese, and bacon bits. You can add any combination of things, here’s some more ideas: (sun-dried tomatoes, mushrooms, microgreens, sausage, hash browns, shredded carrots, etc. ) Make sure to mix your toppings around a bit so they’re evenly distributed.

Once you’ve added your toppings wisk the egg mixture, until well combined. (4 eggs, 1/4 tsp of salt, and 1 cup of milk). We put the egg mixture in a Pyrex liquid measuring cup for easier pouring. Once the egg mixture is well combined, slowly fill up the muffin tin cups until they are full. We used 2 regular sized muffin tins and it took us 3 batches of the egg mixture, so a total of 3 cups of milk, 12 eggs, and 3/4 tsp of salt. We also added a little Pepper, Thyme, and Ames Country Farms Chicken Seasoning to the egg mixture for more flavor. 🙂

Once everything is ready, bake in the oven for 25-30 minuets. Let the mini quiches cool, then take a knife along the sides to pop them out of the muffin tin.

ENJOY! Let us know what you think in the comments below!