quiche muffins
Breakfast
Quiche Muffins
These customizable mini quiche cups are great for your next brunch.
Ingredients:
- 1 pkg (14.1 oz./410 g) refrigerated pie crust (2 crusts)
- 1 tbsp (15 ml) oil for brushing
- 1½ cups (375 ml) add-ins (like chopped broccoli, ham, peppers, spinach, onion, etc.)
- 2 oz. (60 g) sharp cheddar or other cheese, shredded (½ cup/125 ml)
- 6 eggs
- ½ cup (125 ml) heavy cream or half & half
- optional: ¼ tsp (1 ml) each salt and pepper
Directions:
- Preheat the oven to 350°F (180°C).
- Unroll the pie crusts and cut each into triangle-shaped quarters. Brush the wells of the Large Muffin Pan with oil. Press each triangle of dough into the wells of the pan. Reserve the remaining dough for another use (see cook’s tip).
- Divide the add-ins and shredded cheese among the wells of the pan.
- Whisk together the eggs, cream, salt, and pepper in a large mixing bowl. Add the mixture to each well.
- Bake for 30–40 minutes, or until the center of each quiche is puffed and set. Let cool for 5–10 minutes.
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