This made awesome and delicious mini quiches! They taste great either hot or at room temperature.
I made a half recipe of the filling using 1/2 cup heavy cream instead of milk and one whole egg plus one egg white. I used a mini muffin pan and cut out the pie crust into small circles with a 2-inch ravioli stamp. To get 24 dough circles I used about 1 1/2 refrigerated pie crusts. (Cut out the extra and sprinkle with cinnamon sugar, then bake for a sweet snack!)
I agree with the other reviewer who said there may be a typo in the ingredient list. We did put all of the egg mixture in and it overfilled the pie crust - and we used a 9" deep dish crust. Maybe it's meant to make two? Recipe ingredient combo was great, only gave it 4 stars because of the fact that, using all of the egg mixture, it took almost an hour at 350 to bake through.
Tasty, but these ingredients are way too much for a 9-inch baking crust. Egg mixture overflowed on the counter, and I didn't even use it all. Maybe that's why it says "1 (9 inch) pie crusts)"? Thought this was a typo, but maybe this recipe is meant to make two pies. Use a bigger crust, or less ingredients.
I loved the ingredients and they combined to make a wonderful quiche. I brought this to a picnic and everyone enjoyed it!
A great breakfast! Nice combination of flavors. I will definitely make this again. Thanks!
I had all these ingredients on hand, so I tried it. A very nice combination of flavors! Instead of pie crust, though, I used a tortilla shell to cut down on the fat. Will definitely make again.
loved it, loved it, loved it! Can't wait to make for my sister on Thanksgiving morning.
I made this for a catering job I did for a Christmas day brunch. Sadly, I didn't get to taste it, but it received rave reviews from my client...and looked beautiful. Thanks for the recipe!