Mini Quiches
Ingredients
- 1 to 2 sheets refrigerated pie dough cut into 24 rounds
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyere or cheddar cheese
- 1/2 cup cooked crumbled bacon or diced ham
- 2 tablespoons chives chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 24-cup mini muffin tin.
- Cut 24 rounds from the pie dough with a 2.5-inch cutter, re-rolling scraps as needed.
- Press one round into each muffin cup, pushing it up the sides to form a small shell.
- Scatter a little cheese and bacon or ham into the bottom of each shell.
- Whisk the eggs, cream, milk, salt and pepper together until no streaks of egg white remain.
- Stir in the chives, then pour the custard into each shell, filling to just below the rim.
- Slide the tin into the oven and bake for 18 to 20 minutes.
- Check doneness by looking for a light golden top and a center that no longer jiggles when the tin is tapped.
- Remove from the oven and let the quiches rest in the tin for 5 minutes; they will deflate slightly, which is normal.
- Run a thin knife around each quiche to loosen it, then lift out onto a wire rack.
- Let them cool for 10 minutes more before stacking, so the bottoms do not go soggy from trapped steam.
- Serve warm or at room temperature, arranged on a plate or the bottom tier of a stand.
Good to Know
Bake these the morning of and reheat at 300°F for 8 minutes right before guests arrive; they taste freshly baked either way.