Perfect for make-ahead breakfasts or hors d'oeuvres, Mini Quiche Appetizers are always a hit! Delicious freezer-friendly muffin tin quiche.
Preheat oven to 350 degrees F.
Roll dough to 1/8 of an inch. Using a biscuit cutter or drinking glass dipped in flour, punch out circles in the pie crust. Reroll the scraps and repeat until all dough has been used.
Place dough into a very well-greased muffin tin.
Add your mix-ins (cheese, cooked meat, veggies, etc.).
Add ~ 1/4 cup of egg mixture to each mini quiche cup. Bake. If you like cheese on top, add it after 15 minutes in the oven.
Bake for 25 minutes or until the middle of the quiche is firm.
Allow the finished quiche to cool for 10 minutes in the tins. Use a knife to gently loosen the edges of the crust in the muffin tin. Remove and place on a baking/cooling rack to cool completely before storing.
The baking time will remain the same for mini or regular-sized muffin tins.
To freeze: Make and bake the recipe as noted below. Remove from pan to cool. Once fully cooled, you can place the muffin tin quiches on a rimmed baking sheet lined with parchment or waxed paper. Allow them to fully freeze (about 3-4 hours) and then transfer them to a freezer-proof container.