1/2 cup 1% milk
Seasoning of your choice
Mix-ins such as vegetables and cheese
Preheat oven to 350°F
Spray a 12-Cup Regular Muffin Pan with cooking spray.
Add eggs, milk, and desired seasoning into bowl and whisk. Pour egg mix into muffin pan, about 3/4 full
Add desired mix-ins (options to try are spinach, onions, swiss, mushrooms, tomatoes, scallions, red bell pepper, feta, etc.):
With a spoon, stir each cup to get the mix-ins incorporated
Put in the oven, setting the timer for 10 minutes. After 10 minutes rotate the muffin pan 180° and set the timer for another 10 minutes. After a total of 20 minutes, remove the muffin pan from the oven (You will notice the quiches have puffed up a lot but they will sink back down once removed from the oven.)
Immediately remove quiches from muffin pan using a spoon to help scoop them out. Let cool and enjoy! (Or store for later use)
1 cup shredded cheese
1 Basic piecrust (9-inch), baked
1 cup assorted pre cooked vegetables or meat
1 cup milk (for a richer custard, substitute half-and-half for the milk.)
1/2 tsp. dried thyme leaves OR other herb of your choice
salt & pepper to taste
HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust. TOP with filling in an even layer.
BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.