Tuesday, May 28, 2013

Mini Quiche

I had some leftover pie crust to use up from a cobbler that I made and decided to try mini quiches.  I will definitely be making these again.  This is my go to pie crust.  It is so flaky and easy.

  • CRUST:
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup warm water

    •  6 eggs
    •  1.5 cups milk
    • salt and pepper
    • FILLING:
    • cheese
    • mushrooms
    • ham
    • bacon
    • sausage
    • etc 
    For the crust, mix all ingredients with a fork.  To roll, lay out a piece of wax paper.  Put dough on wax paper.  Cover with second piece of wax paper.  Roll crust between two pieces of paper.  Cut with a glass.  (Should be able to get 12 with a few dough scraps leftover)  Place one pie circle in each of 12 muffin tins sprayed with cooking spray.  (If you want to make it even simpler, you could use store bought crust...but I like this recipe much better than store bought).

    Sprinkle crust with cheese of choice, if desired.

    Beat eggs with milk, salt, & pepper.  Add fillings to egg mixture if you are making them all the same.  Otherwise, add egg to each muffin tin and top with filling of choice.  (Customized for each family member's liking...or if making for a brunch, provide a variety...lots of possibilities).  I had some egg mixture leftover.  4 eggs & 1 cup of milk may be enough.

    Bake at 375 degrees for 25 to 30 minutes, or until egg is set.

    No comments:

    Post a Comment