• Preheat oven to 400°F. Spray a mini muffin tin with non-stick cooking spray. Set aside.
• Unroll the pie crust, use a 2" cookie or biscuit cutter to cut rounds from the pie crust.
• Place one round in each muffin cup.
• Poke the bottom of each crust with a fork twice.
• In a large mixing bowl, whisk the eggs, milk, salt, and pepper together.
• Pour into the tins until each is full and top with the add-ins, if using
• Bake until the tops begin to turn golden brown, about 15-18 minutes. Serve warm or at room temperature.

Cheddar and Chive Quiche

• For cheddar and chive quiches, top each quiche with about 1 teaspoon of grated cheddar cheese before baking. Top with a slice of chive or green onion before serving.

Bacon and Onion Quiche

• For bacon and onion quiches, top each quiche with about ½ teaspoon each of minced onion and bacon bits. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
• Important: When you take the quiches out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry— after 1-2 minutes, they will sink and turn out perfectly!