Mini Quiche Recipe

Some things to know about my kids:

They love to get involved and feel like they made their dinner.
They hate leftovers
They can easily be tricked into eating leftovers if I am crafty enough

Sound like anyone else out there? I like to go to my tried and true Quiche crust and egg base to help give everyone what they want for dinner while ALSO cleaning out leftovers. Some items you might not think would be good leftovers in quiche are:

Mac n Cheese
Chicken Nuggets
Baked Potatoes
Vegetable Medley
Taco Meat

I mean really, the list goes on and on. Add in any of the normal quiche items ( like copious amounts of cheese) and you are set!

Mini Quiche

Ingredients

1 Stick Butter

2 Cups Flour

1/2 Cup Cold Water

1/4 Tsp Salt

8 Eggs

1 Cup Milk

1 Tsp Dry Mustard

Salt & Pepper

Items to fill quiche

Directions:

Cut Butter into 6 squares
Put 2 cups of flour & the salt into a food processor
Add butter and pulse until mixed into buttery clumps of flour
Slowly drizzle in cold water a tablespoon at a time and let mix
Stop mixing when the dough starts to become 1 large ball and remove
Wrap in plastic wrap and let chill for 1 hr ( it won’t kill the recipe if you don’t)
Preheat oven to 375 degrees
Thoroughly grease muffin tins
Roll out your dough on a floured surface so it doesn’t stick
Use a cup or bowl to cut out circles approximately 1 inch larger than the muffin tin holes
Place the circles in each muffin spot and press down to make a cup
Place muffin tin on larger tray ( in case there is any spillage in the oven)
Fill each cup approximately 1/3 of the way full with whatever filling you choose. Remember to cook any vegetables before you put them in
Mix eggs, milk, salt/pepper and dry mustard until fully mixed
Fill each cup until it is around 3/4 of the way full with the egg mixture
Place in the oven (uncovered) for approximately 30 minutes
Remove from oven and let cool down and set