• Preheat oven to 400°F/205°C. Spray a mini muffin tin with non-stick cooking spray. Set aside.
• Unroll the 14.1-ounce refrigerated pie crust, use a 2-inch 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 5 large eggs, ½ cup whole milk, ½ teaspoon salt, and ¼ teaspoon black pepper together.
• Pour into the tins until each is full and top with the below 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 1 teaspoon grated cheddar cheese before baking. Garnish 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 minced onion and ½ teaspoon crumbled cooked bacon before baking. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
• Please note: When taking 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!