Recipe Mini

Quiches

o 2 deep-dish pie shells, thawed o 5 large eggs o 1 cup whole milk o 1/2 teaspoon salt o 1/2 teaspoon pepper o 1/2 teaspoon garlic powder o 1/2 cup grated cheese plus extra for garnish o 1 cup add-ins of your choice (meat, chopped vegetables, etc.)

On a lightly floured surface, roll out each pie shell and flatten with a rolling pin until it’s at least a 12-inch circle. Using a 2-1/2-inch-round cookie cutter, cut 24 circles from each pie shell. (I used a scalloped cutter to create flowerlike edges around the circles.) When the dough is thin enough and the scraps are rerolled, it works perfectly.

Spray a mini muffin pan with cooking spray, insert a pastry round into each well, and press the dough up the sides of each one.

Meanwhile, preheat oven to 375 degrees. In a small bowl, combine eggs, milk, and seasonings and combine well. Stir in 1/2 cup of cheese and the add-ins. Spoon approximately one tablespoon of egg mixture into each cup, stopping just shy of the top of the dough, and garnish with a bit of extra cheese. Bake for 20-22 minutes. Yields 48 mini quiches.

You may serve these immediately or let them cool, place them in a plastic container, and refrigerate them overnight. Before serving, warm quiches in a preheated 350-degree oven for 5-7 minutes and serve hot.

Note: I halved the egg mixture and used 1/4 cup of mozzarella and 1/2 cup cooked and drained spinach in one half, and 1/4 cup of cheddar and 1/2 cup chopped bacon in the other. Feel free to experiment!