These mini quiches are great for breakfast, dinner, or even served as an appetizer!
|12||per made uncooked small (approx 5cm) pie crusts|
|1/2 cup||whole milk|
|1 cup||cooked, de-boned, chopped turkey|
|1/2 cup||chopped white mushrooms|
|1/2 cup||chopped peppers|
|1/4 cup||chopped red onion|
|1 tbsp||salted butter|
Pre-heat oven to 375.
Place empty pie shells into muffin tins (12) and bake for 6-8 minutes, until the crusts turn slightly brown.
Remove pie shells from oven, and change oven temperature to 350.
Meanwhile, in a small frying pan, heat butter over medium-high heat. Add onions, peppers, and mushrooms. Sautee until veggies are soft.
Remove frying pan from heat, and add turkey. Stir.
In a medium bowl, whisk together eggs, milk, pepper, salt, and nutmeg.
Spoon veggie/turkey mixture evenly into 12 pie crusts.
Top with egg mixture, filling to within about 2 or 3mm from the top.
Bake for 22minutes or until eggs are set and crusts are golden.
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