Cook This Mini Quiche 4 Ways for A Brunch Spread

🛒 Ingredients (Check Off As You Measure)

• 1 sheet refrigerated pie crust (or homemade, for 12 mini quiches)
• 6 large eggs
• 1/2 cup whole milk or heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese (for classic ham & cheese)
• 1/2 cup cooked ham, diced (for classic ham & cheese)
• 1/2 cup cooked broccoli, chopped (for broccoli cheddar)
• 1/2 cup shredded cheddar cheese (for broccoli cheddar)
• 1/4 cup sun-dried tomatoes, chopped (for Mediterranean)
• 1/4 cup crumbled feta cheese (for Mediterranean)
• 1/4 cup chopped fresh spinach (for Mediterranean)
• 1/4 cup cooked bacon, crumbled (for bacon & chive)
• 2 tablespoons fresh chives, chopped (for bacon & chive)

🍳 Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface and cut 12 circles using a 3-inch cookie cutter or the rim of a glass. Press each circle into the cups of a mini muffin tin, ensuring the crust comes up the sides slightly.
2. In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth. Set aside.
3. Divide your chosen fillings among the crust-lined cups – for each flavor, place a small amount of the filling (about 1-2 teaspoons) into each cup. I like to mix and match to make 3 of each, but you can do all one flavor if you prefer.
4. Pour the egg mixture over the fillings, filling each cup about 3/4 full. Use a spoon to gently stir the fillings into the egg so they're evenly distributed.
5. Bake for 20-25 minutes, until the edges are golden and the centers are set (a knife inserted in the center comes out clean). Let cool in the pan for 5 minutes, then gently loosen with a small knife and transfer to a wire rack. Serve warm or at room temperature.