If you're like me, you have been averting your eyes from every mini quiche recipe because making "quichettes" just seems too hard, like making one quiche 24 times. I was wrong, so you must be also. There are trade-offs, but the baking and serving are certainly easier.
Simply put, line mini muffin cups with the 3-ingredient pastry dough, fill with your choice of goodies, top off with a seasoned egg mixture, and bake. It goes pretty quickly, both the making and the eating. You may want to double the recipe and freeze some.
Plan ahead, the dough needs to chill in the refrigerator for an hour before use. You can always make it the night before.
1/2 cup butter (1 stick)
3 ounces cream cheese
1 cup flour
1/2 cup of one of the following:
1/4 cup finely chopped onions
1/4 cup finely chopped green onions
1/2 cup shredded cheese (Swiss is classic, cheddar is also good)
2 eggs, lightly beaten
1/2 cup milk
1/8 teaspoon each nutmeg
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
Mini muffin tin(s)
Cream the butter and cream cheese together in a medium bowl. Work the flour in with a wooden spoon and squeeze it into a ball. Cover with plastic wrap or wax paper and chill in the fridge for an hour.
Spray the muffin cups with cooking spray. Divide the pastry dough into 4 equal parts. Roll each part into 6 1-inch balls. Press the balls into the bottom and up the sides of the mini muffin cups. (Pressing the balls with a teaspoon-size measuring spoon jump-starts the process.)
Spoon a little of your filling choice into each cup. Top with a sprinkling of onions and then shredded cheese.
Whisk the milk, eggs, nutmeg salt and pepper together and pour into the cups, filling them. Bake in a preheated 450˚ oven for 10 minutes. Reduce the heat to 350◦ and bake for another 10 minutes, until set. Makes 24 mini quiches.
Prepare the mini quiches to completion, cool and freeze. Reheat them straight from the freezer, 10 minutes in a 450˚ oven.