Ingredients:

  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/2 cup cooked bacon or ham (diced, optional)
  • 1 cup fresh spinach or kale (chopped, optional)
  • 1/2 cup cherry tomatoes (halved, optional)
  • 1 tablespoon herbs (fresh or dried, chives, parsley, or thyme)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 12-cup muffin tin with non-stick spray or butter to prevent sticking.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined and slightly frothy.
  4. Stir in shredded cheese, cooked bacon or ham (if using), chopped spinach or kale, halved cherry tomatoes, and fresh herbs into the egg mixture. Mix until evenly distributed.
  5. Pour the egg mixture into each muffin cup, filling them about 3/4 full to allow room for rising.
  6. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the quiches are set in the center and lightly golden on top.
  7. Allow the mini quiches to cool in the tin for a few minutes before gently removing them. Use a butter knife to loosen the edges if necessary.
  8. Serve warm as a delightful appetizer or snack, perfect for brunch or a party.