Yep, this is what happens when left with too much time on my hands and stuff that needs to get used up from the freezer and fridge. There were 12, but, well...you know.
Muffin-tin Quiches
A total experiment on my part that turned out delicious. I had frozen pie crust roll ups out in the freezer. Needed to use some eggs. It was a perfect way to use up everything.
Ingredients
2 frozen roll up pie crusts
1 cup broccoli, cooked
1 cup onion, chopped
1 cup cheddar cheese, shredded
5 eggs
⅓ cup coconut milk, full fat
⅓ cup whole milk
½ tsp salt
Directions
Preheat oven to 350F.
Spray a 12 place muffin tin with vegetable oil
Roll out one pie crust on a cutting board.
Use a 5" or 6" biscuit cutter to cut out rounds. Repeat with second pie crust.
Gather leftovers, work together with your hands, then roll out to ⅛" and cut enough rounds to make 12. Save leftover pieces to make pie crust sugar cinnamon cookies.
Pinch each round together and gently place in the muffin tin. Press into bottom and use leftovers to repair any tears.
Par-bake the crusts in the tin for 10-12 minutes.
While baking, prepare the eggs. Break the eggs into a bowl. Add the coconut milk, milk, and salt. Whisk thoroughly and set aside.
Remove the muffin tin from the oven and while still hot, press any shrinkage back to the top of the tin.
In the bottom of each crust put even amounts of broccoli, onion, and cheese, in that order.
Using a small laddle, put even amounts of the scrambled raw eggs.
Put in the oven on a center rack until set, about 25-30 minutes.
Remove, let cool, then drop on the counter to loosen each quiche.
Use a large spoon or butter knife to remove each quiche, and serve.
Muffin-tin Quiches
A total experiment on my part that turned out delicious. I had frozen pie crust roll ups out in the freezer. Needed to use some eggs. It was a perfect way to use up everything.
Ingredients
2 frozen roll up pie crusts
1 cup broccoli, cooked
1 cup onion, chopped
1 cup cheddar cheese, shredded
5 eggs
⅓ cup coconut milk, full fat
⅓ cup whole milk
½ tsp salt
Directions
Preheat oven to 350F.
Spray a 12 place muffin tin with vegetable oil
Roll out one pie crust on a cutting board.
Use a 5" or 6" biscuit cutter to cut out rounds. Repeat with second pie crust.
Gather leftovers, work together with your hands, then roll out to ⅛" and cut enough rounds to make 12. Save leftover pieces to make pie crust sugar cinnamon cookies.
Pinch each round together and gently place in the muffin tin. Press into bottom and use leftovers to repair any tears.
Par-bake the crusts in the tin for 10-12 minutes.
While baking, prepare the eggs. Break the eggs into a bowl. Add the coconut milk, milk, and salt. Whisk thoroughly and set aside.
Remove the muffin tin from the oven and while still hot, press any shrinkage back to the top of the tin.
In the bottom of each crust put even amounts of broccoli, onion, and cheese, in that order.
Using a small laddle, put even amounts of the scrambled raw eggs.
Put in the oven on a center rack until set, about 25-30 minutes.
Remove, let cool, then drop on the counter to loosen each quiche.
Use a large spoon or butter knife to remove each quiche, and serve.
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