Deja Vu’s Mini Quiche Recipe
Ingredients
2 pie refrigerated crusts
1 Tablespoon butter
4 large eggs, room temperature
1/2 cup whole milk
1/2 cup heavy cream
Salt and pepper to taste
Pinch of cayenne pepper
1 cup sliced mushrooms sautéed.
1/4 cup sautéed chop onion
1 cup diced cooked chicken
½ cup baby spinach leaves
1 cup freshly shredded Swiss cheese.
Directions
Preheat oven to 375° F.
Roll out pie crusts and use a 4-inch round cookie cutter to cut circles or a lid or a mug measuring 4 inches and a knife. Lightly butter a standard 12-cup muffin tin. Place dough circles in muffin tin and press into the bottom and sides of each cup.
Place muffin tin in the freezer while preparing the filling.
In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne. Stir in MIX INS ( CHEESE, CHICKEN, VEG ETC)
Take muffin tin from the freezer and fill each cup with egg filling 3/4 full
Bake for 25 to 30 minutes until edges are starting to brown AND the centers are set.
Let the quiches cool in the pan for 10 minutes before removing them and serving warm.
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