i like to make sure my pie dough is prepared before i beginmin quiche. Make pie dough the night before because it needs to chill in therefrigerator for at least 2 hours before using.
In a large bowl with a handheld or stand mixer fitted witha whisk attachment - or simply whisk andmixing bowl best/whisk the eggs, whole milk, heavy cream, salt and pepper togetheron high speed if your using mixer until completely combined , about 1 min coverand refrigerate egg filling until step 6.
Preheat oven to 375 F grease two 24 count min muffin pans ifyou only have 1 mini muffin pan, bake these in batches. Roll out first piedough, fill and bake then roll out the 2nd pie dough, fill and bake.
Working with 1 chilled pie dough at a time, place the doughonto a floured work surface. Roll into a large 12 inch circle use your warm handsto mold any cracking edges back together .You'll have to re-roll th doughscraps a few times. Work quickly as the dough becomes much more delicate thelonger its at room temp. You'll get about 24 rounds per pie crust> Repeatthe 2nd chilled pie dough for a total about 48.
Place the dough rounds into greased 24 cuont mini muffin pans press the dough flat into the bottom of the crevice and up the sides.
Evenlypour cold egg filing into each unbaked crust. Top early with add-ins then sprinkle each with cheese.
Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins then sprinkle each with cheese.
Bake miniq uiches until the center is jsut about set and edges are lightly browned, about 25-28 min. Allow to cool5 min before removing from the pan. If greased well, the quiches pop right out using a spoon to scoop the mup, serve them warm or at room temp.
Mini Quiches make great leftovers. Cover tightly and store in th refrigerator for up to 4 days.
