I can't believe there was a time in my life when I didn't like quiche. It's amazing.. for breakfast, brunch, lunch, dinner, snacks... I mean I would have it once a day if I could. And, it's soo easy to make and you can make it any way you want.
I usually make my quiche with a frozen, deep dish pre-made pie crust. Sometimes, cheating is a good thing, I decided to go all out with these and make my own crust with Jiffy (insert sarcasm here). I've been a little obsessed with my muffin pans lately and thought pre-maid individual quiches would work fabulously as my next experiment...
I used pancetta, mushrooms, sun dried tomatoes, goat cheese, parsley, s&p, six eggs and milk.
Oh, and yes that's a bloody mary, how else do you cook in the morning?
saute mushrooms and pancetta, let cool. Mix eggs and milk, add remaining ingredients. divide mixture in individual pie crust muffin cups. Bake @ 350 for 45 minutes or until eggs are cooked through.
before
after
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