I had such a blast cooking this recipe with my sister.  We served these delicious small bites for our Christmas morning brunch. 

A perfect party appetizer or classroom snack.  This is a great kitchen activity for the children and helps with eye and hand coordination. 

Ingredients

2 eggs, brown organic taste best here

½ cup whole milk

1 cup grated cheese; Cheddar, Colby Jack or any cheese you wish

2 boxes refrigerated pie crust dough, Pillsbury, or homemade tart shells (frozen is ok)

1 cup diced: ham, bacon, spinach, onion, mushrooms or any fresh garden vegetable

salt and pepper to taste

dried garden herbs: rosemary or French thyme

The dried garden herbs add a nice elegant flavor. A wonderful appetizer to serve if entertaining a crowd.

Recipe tip:  if possible, try not to use the processed shredded cheese.  It doesn’t bake as well and lacks the flavor.   Offer choice and get creative when choosing the quiche toppings.

Now let’s get to cookin’!

Preheat oven to 350 degrees, making sure the oven rack is centered.

In a large bowl, combine the eggs with the milk.  Beat together until fluffy.  Slowly add the shredded cheese.  Add the cooked vegetables and mix well.  Season with dried garden herbs, salt and pepper.

On a piece of parchment paper, roll the dough out into a flat circle.  Using a cup face down, press firmly to create circle cutouts.  Gently press the cutouts into the muffin pan.  Evenly spoon the quiche mixture into the mini pie shells.  Bake for 20 minutes, until lightly browned and puffed in the middle.

Happy cooking friends and enjoy the party!

Yours truly with Love and Peace in my Heart,

G-xx