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!
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. Note 1: 1 (14.1 ounce) package should come with 2 pie crusts which will both be used for this recipe. Note 2: 1 or 2% milk can be used. I do not recommend skim milk for this recipe. Note 3: Feel free to change up the cheese to any of your favorites. I do recommend you shred the cheese yourself. Pre-shredded cheese has a film on it that makes it hard to melt. Note 3: Cooked turkey bacon can also be used in this recipe. Storage: Leftover quiche can be kept in a covered airtight container in the refrigerator for about 5 days. Freezer Instructions: Place the quiche on a baking sheet into the freezer until solid. Transfer to a freezer-safe storage bag or container in the freezer for up to 3 months. Defrost in the refrigerator and reheat in the oven at 350°F for a few minutes. Reheat leftovers in the microwave for a few seconds or reheat in the oven for about 5 minutes at 350°F.
I’m not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes