Mini Quiche
Tasty individual serving size quiches made with a shortcut of flakey store-bought pie crust and a rich egg filling dotted with savory ham, flavorful cheddar and fresh herbs.
Servings: 18 mini quiche
Ingredients
- 7 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups chopped cooked ham
- 1 1/4 cups shredded medium cheddar cheese
- 1/2 cup chopped green onions
- 3 Tbsp chopped fresh parsley
- Salt and black pepper
- 2 refrigerated pie crusts, store-bought (14 oz)
Instructions
- Preheat oven to 375 degress.
- In a large mixing bowl whisk together eggs and cream until well blended.
- Stir in ham, cheddar cheese, green onions, parsley and season with salt and pepper to taste (I use about 1/2 tsp of each).
- Roll each crust out and cut into 3 7/8 to 4-inch circles. Press scraps together and roll into a square about 8 by 8 and cut four more circles.
- Press circle cut outs into 18 wells of muffin tins, crusts should come nearly to the tops.
- Scoop egg mixture into crusts filling nearly full.
- Bake in preheated oven until eggs are just set in center, about 23 to 26 minutes.
- Let cool on a wire rack 5 to 10 minutes then remove and serve.