Ingredients:

• 2 pie crusts store bought is fine

• 1 Tablespoon butter for greasing

• 4 large eggs room temperature

• ¾ cup whole milk low-fat works too

• ½ cup heavy cream

• ½ teaspoon salt

• ½ teaspoon pepper

• cayenne optional, just a dash

• 1 cup finely chopped fresh spinach

• ½ cup chopped onion about half a large onion

• 1 cup diced cooked ham

• 1 cup shredded Swiss cheese

 

 

Instructions:

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3.5-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (recipe yields about 16).

2. Preheat oven to 375° F.

3. In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.

4. Remove muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.

5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.