Yield: 16-18 servings | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients

2 pie crusts, store bought is fine

1 tbsp butter

4 large eggs, room temperature

3/4 cup ( 180mL) whole milk, (low fat works too)

1/2 cup (120mL) heavy cream

1/2 tsp salt

1/2 tsp black pepper

Dash cayenne, optional

1 cup (40g) finely chopped fresh spinach

1/2 cup (60 g) chopped onion, about half a large onion

1 cup (145 g or 5 oz) diced cooked ham

1 cup (85 g or 4 oz) shredded Swiss cheese

Instructions

  1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3 1/2-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.
  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 1/4-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 25-30 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.

Tips

Store in an airtight container in the refrigerator for up to 3 days.

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers.

Reheat at 350°F for 5-10 minutes. If they are frozen, baking time will be 10-15 minutes.

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute Swiss with shredded Gruyere, gouda or cheddar. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetable, such as broccoli or bell pepper.