I was inspired by The Pioneer Woman one weekend, and made mini quiches. It was a fairly simple dish to make. Here is the original recipe: http://www.foodnetwork.com/recipes/ree-drummond/ham-and-leek-mini-quiches.html
I made it my own, and baked chicken and chives quiches. I bought chicken cold-cuts and wrapped it around the inside of the muffin cups, mixed a dozen eggs together, seasoned with salt, pepper, and chives, poured the egg mixture into the muffin cups, and topped it with lots of pepper jack cheese. Yum! Don’t forget to spray the muffin cups with cooking spray so that the quiches won’t stick after they’re cooked.
They go into a 350° oven for about 15-20 minutes, or until the eggs are thoroughly cooked. Let them cool a bit before popping them out of the cups. Serve it with a dollop of sour cream and chives. Mmm! So good! It can be served with ketchup or salsa, too. I had six tins; and with a dozen eggs, it made nearly 24.
The quiches were served with good ol’ broccoli and cheese! My fave!
A simple, yet scrumptious dishes!