restaurant Ingredients

• 2 refrigerated pie crusts
• 4 large eggs
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheese (Gruyère, cheddar, or Swiss)
• 1 cup total cooked fillings: diced ham, sautéed mushrooms, spinach, etc.
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp nutmeg
• 2 tbsp fresh chives or parsley, chopped

list_alt Instructions

1. 1
   Preheat oven to 375°F. Lightly grease 24 mini muffin cups.
2. 2
   On a lightly floured surface, roll out pie crusts slightly thinner. Use a 3-inch round cutter to cut circles from the dough. Press each circle into a prepared muffin cup.
3. 3
   Prepare your chosen fillings: sauté vegetables to remove moisture, cook and crumble bacon, etc. Let cool slightly.
4. 4
   In a large bowl or measuring cup, whisk together eggs, cream, salt, pepper, and nutmeg (if using) until well combined.
5. 5
   Divide the cheese and your chosen fillings evenly among the pastry-lined cups (about 1 teaspoon each).
6. 6
   Carefully pour the egg mixture over the fillings in each cup, filling almost to the top.
7. 7
   Bake for 20-25 minutes, until the quiches are puffed and golden, and a knife inserted in the center comes out clean.
8. 8
   Let cool in the pan for 5 minutes, then carefully remove to a wire rack. Garnish with fresh herbs. Serve warm or at room temperature.