Muffin Tin Quiches

Preheat oven to 350 degrees F.

In a small saucepan, heat half and half with thyme sprigs on medium heat until just simmering, then turn to low for 10-15 minutes to infuse milk, stirring often.

Cook bacon in a small saute pan until cooked and slightly crispy, then place on paper towels to drain.

Reserve about 1 Tbsp. of bacon fat and saute shallots over medium low heat until softened, about 5 minutes. Set aside to cool.

Remove thyme sprig from infused milk and allow to cool, placing in refrigerator until needed.

Lightly butter muffin tins to prevent sticking.

Roll out pie crust slightly to make it thinner and cut out circles slightly larger than the muffin tin.

Pre-form the dough shape to fit in the muffin tins, ensuring a lip that comes slightly over the edge.

Crack eggs into a mixing bowl and whisk together with the cooled milk. Add salt and pepper to taste.

Pour egg mixture into a measuring cup, about half full and set aside.

Mix shredded cheese (leave out the Parmesan) with a pinch of cheese, thyme, bacon, shallots, and garlic in a small prep bowl.

Place the mixture into prepared dough in muffin tins, filling slightly under the top.

Slowly drizzle egg mixture into each quiche until just at the top of the cheese mixture.

Sprinkle a small amount of Parmesan on top of each quiche and bake for about 15 minutes.

Let cool a few minutes before removing from tins and allow to cool for at least 10 minutes before serving.

Equipment Needed

Spice Level:

Dietary