I was in charge of the food for a baby shower recently. We wanted to keep it “finger food” but a classy twist on breakfast. So we had mini quiche, fruit, mini pancakes, mini hash browns and all the toppings! When serving food for a party, height variation is so important. It makes the table interesting to the eye and keeps the different categories together. Now the platters we used weren’t very high, maybe 2”?? But it made all the difference!
- Pre-made Pie crusts (I used the kind from the store to make it easy!) You can get about 4-5 mini quiches per crust
- 6 large eggs
- 1 and 1/4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup shredded cheese
- Flavors add ins:
- Diced ham
- Crumbled bacon
- Veggies (tomatoes, spinach, onions, peppers, herbs)
- 4” biscuit cutter, muffin tins
- Heat oven to 350 degrees and grease muffin tins. I used my regular size tins. (I also doubled the recipe to make around 36 quiches)
- Prepare the flavors. Sauté the veggies to allow extra water to evaporate before baking. Brown sausage and cook bacon. Set aside.
- Prepare the egg mixture. Mix together the eggs, milk, cheese, salt and pepper. Set aside.
- To prepare the crust:
- Unroll the crust on a floured or greased surface. Use 4” biscuit cutter to cut crust as close as possible. Save extra unused crust for leftovers.
- Place crust circles in prepared muffin tins. Make sure to press firmly all around the tin so make sure there are no hidden air pockets.
- Use a fork to poke a few holes on the bottom and sides of the tin.
- With any leftover crust, press together and cut out extra circles for additional quiches.
- Add a rounded tablespoon of flavor add ins to each crust. (I filled it about 3/4 full).
- Pour egg mixture over the flavors till about 3/4 full. Allow room for expansion while baking.
- Bake for 25-30 minutes or until the quiche is firm and the crust has browned. Remove from oven and enjoy!!