This small quiche has a flaky pie crust and a simple egg filling you can customise with your favourite mix-ins. Ideal for holiday brunches and on-the-go breakfasts!
INGREDIENTS
– 1 homemade pie crust or 2 store-bought pie crust– 3 large egg– ¾ cup heavy cream (180 ml)– ¼ teaspoon garlic powder– ⅛ teaspoon salt omit if bacon or ham is salty– ⅛ teaspoon black pepper– ¾ cup fully cooked chopped bacon (45 grams)– ½ cup shredded cheddar cheese (40 grams)– 1 to 2 tablespoons finely chopped green onions (5 to 10 grams; I prefer to use 2 tablespoons)
Heat the oven to 375°F (190°C). Roll pie crusts to ⅛-inch thickness on a lightly floured surface. Cut 12 circles from pie crusts using a 3.5-inch cookie cutter or cup.
Step 1
INSTRUCTIONS
Reroll scrap pie dough to cut circles. In each 12-count muffin pan cavity, place a pie crust circle. Gently press the dough down and around the sides to fit snugly in the pan.
Step 2
While making the filling, refrigerate the muffin pan. Mix eggs lightly in a large bowl or measuring cup. Whisk in heavy cream, garlic powder, salt, and pepper until blended. Avoid overbeating eggs to avoid air.
Step 3
Take the muffin pan out of the fridge. Evenly distribute bacon, shredded cheese, and chopped green onions amongst the muffin pan's 12 pie crusts.
Step 4
Carefully pour the egg mixture over the mix-ins, filling them almost to the top. Move mix-ins using a toothpick to spread evenly.
Step 5
Bake the quiches for 18–23 minutes until the tops are crisp and a toothpick inserted into the centre comes out clean. Remove the pan from the oven and place on a wire rack.
Step 6
After 10 minutes, remove the tiny quiches from the pan and cool on the wire rack before serving.