 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 812 |
|
The general egg custard mix is basic and you can fill with whatever you like - I'm including two veggie friendly options. Ingredients:
ready made pie crust |
egg custard |
coarse salt and freshly ground pepper |
1/2 cup milk |
1/2 cup heavy cream |
2 large eggs |
1 large egg yolk |
pinch of freshly grated nutmeg |
all-purpose flour, for work surface |
filling option 1: spinach-mushroom-feta |
half a bag of fresh spinach |
1 small onion |
1-2 cups of chopped mushrooms |
1 tablespoon olive oil |
1 small container of feta cheese |
filling option 2: red pepper-artichoke-goat cheese |
1 red pepper |
1 can of artichokes |
1 small container of goat cheese |
Directions:
1. Preheat oven to 375 degrees. Prepare filling (see below)
2. In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Set aside.
3. On a lightly floured surface, roll out pie crust to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter (I used a soup can), cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. Divide half of the cheese, evenly between the lined cups. Top with filling. Divide milk mixture evenly between cups. Sprinkle with remaining cheese.
4. Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.
5. Filling 1:
6. Season and sautee coarsely chopped spinach, diced onion, and chopped mushrooms in oil until cooked (5-10 minutes). Let cool before adding to egg mixture.
7. Filling 2:
8. Chop red pepper finely, and drain artichokes and chop finely.
|
|