Resist the urge to make these in mini-muffin tins; using full-sized muffin tins is more generous and still counts as finger food. This filling is just a suggestion; you can use any cheese and add blanched minced vegetables, greens, bacon or ham.
Mini Quiches
Instructions
Cut 3 ½-inch-diameter circles from the pie crusts (gather and reroll the scraps if necessary). Place into two nonstick 12-muffin tins, pressing the dough up the sides. Prick bottoms with a fork and refrigerate until cold. Bake for 10 minutes until light golden brown, checking to avoid burning. Don’t worry if the bottoms puff or the edges shrink a little. Set aside.
Whisk half and half, eggs and salt, and pour into a large measuring cup or small pitcher with a spout. Put a heaping tablespoon of cheese into each muffin cup, then 1 teaspoon scallions. Pour egg mixture over, just to barely cover the tops of the crusts. Bake for at least 20 minutes; the filling should be set but still a little jiggly in the centers.
Let cool at least 20 minutes before using a butter knife to carefully remove from tins to a serving dish. Serve warm or at room temperature. Quiches can be refrigerated for up to a day and reheated for 5 minutes at 400°F. Makes 24
This article originally appeared in the May 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!
