Quiche Muffin Recipe
Quiche Muffins are going to be your new weekday BFF: Break-fast Friend. You can even make a big batch and freeze them; they reheat in just a few minutes, in the oven or microwave. You can also leave out the crust in case you're watching carbs.
Servings 24 servings
- 12 eggs lightly beaten
- 1 cup milk
- Salt and freshly ground black pepper
- 2 pie crusts thawed (homemade or from 1 box store-bought)
- 8 ounces diced cooked ham
- 8 ounces shredded cheddar cheese
- 2 scallions thinly sliced
Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Open and unroll one pie crust. With a 3-inch biscuit cutter, cut 12 rounds (or cut as many as you can and re-roll to cut additional. One crust will yield 12 3-inch crusts). Repeat with second crust and press into prepared muffin tins.
Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffin cups. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top.
Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.