My poor dad recently had two surgeries- a knee replacement and then back surgery. Ahhhhhhh… Can you imagine?! I can’t even bare to think about it but, forever my hero, he made it seem like a walk in the park. At times throughout his recovery, though, he lost his appetite so I made a couple batches of these Mini Quiches. I figured they were perfect… small and light but still filling and nutritious. I don’t mean to brag but I’m pretty sure I nailed it. 😉
This recipe is pretty much just the base. It should stay the same while you switch around the filling/extra ingredients.
(Makes 12 bite sized quiches)
1 pie crust (homemade or store-bought)
2/3 cup almond milk
salt and pepper to taste
Other seasonings, shredded and/or crumbly cheeses, veggies, meats, etc (chopped into small pieces)*
*Themed fillings are my favorite. The most popular so far have been Italian (salami, mozzarella, basil, garlic), veggie (with feta, spinach, broccoli, onion) and breakfast (bacon, hash browns, cheddar). When prepping this stuff, keep in mind how small the quiches are. You can hardly fit even a tablespoon full of filling in each one while keeping enough room for the eggs.
Roll out the dough and cut into 3” circles – Place one in each spot in a lightly greased mini muffin tin
Beat eggs, milk, salt and pepper all together
Put cheeses, meats, veggies, seasonings, etc into each crust cup first and then slowly pour the egg mixture over the top. If the crust cups are already pretty full, be extra careful when pouring the egg mixture because they will overflow! It’s better to slowly drizzle the mixture over the top and allow the extra ingredients to absorb it. I prefer to make lighter, less egg-y quiches so I fill the crusts up pretty full with veggies, cheeses and meats before adding the egg mixture.
Bake at 425 degrees for 13-15 minutes until the egg is fully cooked and has solidified and the crust is a nice golden brown. Take them out and let them cool before attempting to remove them from their spots in the muffin tin.