Recipe courtesy of mrs.jen&dave
Makes: 24 - 30 mini quiche per pie crust
You'll need mini-muffin pans and a 2 1/2-inch biscuit cutter for this recipe. If you don't have a round biscuit cutter, you can use an empty, cleaned out tomato-paste can or buy the cutters pretty inexpensively at BB&B.
• Cooking Spray
• 1 box Pillsbury pie crusts, softened as directed on the back of the package (you only need 1 crust for approx. 24 mini quiche, so defrost as needed)
• 1 1/2 cups shredded cheese
• 2 T. sliced green onions (or onion powder)
• 2 eggs
• 1/2 c. milk
• 1/4 t. salt
• Add other ingredients to customize them-- I like to add crumbled bacon with Colby jack cheese as 1 version; Swiss with onion as another)
DIRECTIONS:
1. Preheat oven to 375ºF. Spray 24 mini muffin cups with cooking spray
2. Remove crusts from package; place flat on cutting board. With a 2 1/2-inch round cutter, cut out as many circles of dough as possible. Take the scraps and re-roll and continue to cut until you can't cut anymore rounds. Place 1 round in each mini muffin cup, pressing down and up the sides.
3. Place approx. 1 T. of cheese in each muffin cup. Top each with some chopped onion, bacon, etc.
4. In a 2-cup measuring cup, mix milk, eggs, and salt with a fork until well blended. Pour mixture into crusts, leaving 1/4-inch of space between mixture and top of the pan.
5. Bake 25 to 30 minutes or until mini quiches are golden brown. Let cool 2 minutes and then use a knife to lift each quiche out of the muffin tips. Serve warm.
Makes: 24 - 30 mini quiche per pie crust
You'll need mini-muffin pans and a 2 1/2-inch biscuit cutter for this recipe. If you don't have a round biscuit cutter, you can use an empty, cleaned out tomato-paste can or buy the cutters pretty inexpensively at BB&B.
• Cooking Spray
• 1 box Pillsbury pie crusts, softened as directed on the back of the package (you only need 1 crust for approx. 24 mini quiche, so defrost as needed)
• 1 1/2 cups shredded cheese
• 2 T. sliced green onions (or onion powder)
• 2 eggs
• 1/2 c. milk
• 1/4 t. salt
• Add other ingredients to customize them-- I like to add crumbled bacon with Colby jack cheese as 1 version; Swiss with onion as another)
DIRECTIONS:
1. Preheat oven to 375ºF. Spray 24 mini muffin cups with cooking spray
2. Remove crusts from package; place flat on cutting board. With a 2 1/2-inch round cutter, cut out as many circles of dough as possible. Take the scraps and re-roll and continue to cut until you can't cut anymore rounds. Place 1 round in each mini muffin cup, pressing down and up the sides.
3. Place approx. 1 T. of cheese in each muffin cup. Top each with some chopped onion, bacon, etc.
4. In a 2-cup measuring cup, mix milk, eggs, and salt with a fork until well blended. Pour mixture into crusts, leaving 1/4-inch of space between mixture and top of the pan.
5. Bake 25 to 30 minutes or until mini quiches are golden brown. Let cool 2 minutes and then use a knife to lift each quiche out of the muffin tips. Serve warm.
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