Mini Quiche (Print Version)

# Ingredients:

→ Main Ingredients

01 - 6 large eggs
02 - 1/2 cup milk or heavy cream
03 - 1 cup shredded cheese (cheddar, Swiss, or mozzarella blend)
04 - 1 cup fresh veggies (spinach, mushrooms, bell peppers, onions, etc.), chopped
05 - 1 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1/4 tsp garlic powder
09 - 12 mini pie crusts (store-bought or homemade)
10 - Fresh herbs (chives, parsley, or thyme), optional

# Instructions:

01 - Heat oven to 375°F. Grease a muffin tin and place mini pie crusts into each cup.
02 - Heat oil in a skillet over medium heat. Cook chopped veggies for 3-5 minutes until soft. Set aside.
03 - Whisk together eggs, milk, salt, pepper, and garlic powder in a bowl.
04 - Distribute veggies into crusts, pour egg mixture over each (filling ¾ full), and sprinkle with cheese.
05 - Bake for 18-22 minutes until puffed and golden. A toothpick should come out clean.
06 - Let cool slightly before removing from tin. Serve warm or store for later.

# Notes:

01 - Always sauté high-moisture veggies before adding them to prevent soggy quiche.
02 - Add cooked bacon, sausage, or different cheeses for variety.
03 - Remove from oven when slightly jiggly in the center to avoid overcooking.

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