Mini Quiche

So I have taken over my Church's Sunday morning breakfasts. At first I just intended to head up a sign up sheet. But it turned out to be all me. I actually enjoy it, I like finding new recipes, challenging myself to make something different each week and I love the feeling of knowing others are enjoying my efforts.

A few weeks ago I decided to try my hand at mini quiches. Having never made a quiche before, I was a little intimidated. But really they were pretty easy.

I used a store bought pie crust as the base and that made a world of difference in the ease of the recipe. The best part, the church goers LOVED them!

I stayed pretty simple with the recipe, Cheddar and Bacon for one of the them and Spinach and Swiss for the second batch.

I am terrible at remembering to take pictures when making new recipes, but I am working on remembering.

Here is the recipe:

MINI QUICHE

1 store bought pie crust

Salt/Pepper to taste

1 cup heavy whipping cream

12 eggs, scrambled

For Bacon/Cheddar Quiche:

1 1/2 cup shredded cheddar cheese

1 lb. bacon, cooked and crumbled

For Spinach/Swiss Quiche:

Fresh Baby Spinach leaves, stems removed

1cup shredded swiss cheese


Grease a muffin tin well. Preheat oven to instructions on pie crust package. Roll out pie crust, with round cookie cutter or glass, cut circles to fill the muffin cups. Mix scrambled eggs and heavy whipping cream until well mixed, add salt and pepper to taste.

Add fillings to muffin tins. (It is best to add the fillings to the muffin tin rather than the egg mixture. This insures a equal amount of filling in each cup). Carefully and slowly pour the egg mixture over the filled cups. Add extra cheese to each cup. Bake for 30 minutes or until done in center.

Makes 24 mini quiches or 12 regular quiches.