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Easy Freezer-Prep Mini Quiches

by Camille Bergerson

Inspired by food.com

Ingredients

for 12 servings

  • 3 premade frozen pie crusts, thawed

Broccoli Cheddar

  • 2 eggs
  • ⅓ cup
    milk (80 mL)
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • ⅔ cup
    shredded cheddar cheese (65 g)
  • ¾ cup
    small broccoli floret (130 g)

Pepper and Onion

  • 2 eggs
  • ⅓ cup
    milk (80 mL)
  • ⅔ cup
    shredded mozzarella cheese (65 g)
  • ¼ cup
    bell pepper, cooked (25 g)
  • ¼ cup
    onion, cooked (35 g)

Tomato and Goat Cheese

  • 2 eggs
  • ⅓ cup
    milk (80 mL)
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • ⅓ cup
    shredded mozzarella cheese (35 g)
  • ⅓ cup
    crumbled goat cheese (50 g)
  • ⅓ cup
    tomato, chopped (65 g)

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Preparation

  1. Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
  2. Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
  3. Press pie crust circles into the muffin tin cups.
  4. Bake for 10 minutes.
  5. Mix the ingredients for the broccoli cheddar.
  6. Mix the ingredients for the onion and pepper.
  7. Mix the ingredients for the tomato and goat cheese.
  8. Pour each filling over their own row of 4 crusts.
  9. Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
  10. After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
  11. Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
  12. Enjoy!
 

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