Mini Quiche Four Ways
For your next breakfast or brunch, make Mini Quiche Four Ways. With four different fillings, there’s something for everyone.
Ingredients
- 2 (15 oz.) packages refrigerated pie crusts
- 4 eggs
- 1 cup milk
- 1/2 tsp. salt
- 1 1/2 cups shredded Cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 Tbsp. chopped green onion
- 1/4 cup cubed ham
- 3 oz. frozen chopped spinach, thawed and water squeezed out
- 1 Tbsp. diced red bell pepper
- 2 Tbsp. chopped mushroom
Instructions
- Preheat oven to 375°.
- Unfold pie crusts and use a 2 1/2-inch circle cutter to cut 48 rounds. Press rounds into mini muffin cups, sprayed with non-stick cooking spray.
- In a 4-cup measuring cup, combine eggs, milk and salt. Whisk completely and set aside.
- Add 1 tablespoon of cheese to each muffin cup. In 12 of the cups, add bacon and green onion. In the next 12 cups, add ham. In another 12 cups, add spinach and red pepper. In the remaining 12 cups, add mushroom. Pour egg mixture evenly over all cups. Bake for 25 to 30 minutes.
