Read on for our expert tips, including ways to switch up the flavor profile.
Coat a 12-cup muffin tin with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Continue cooking, stirring occasionally, until browned all over, 3 to 4 minutes.
Add 1 cup onion; cook, stirring occasionally, until softened and slightly translucent, about 5 minutes.
Stir in 1 tablespoon garlic; cook, stirring constantly, until fragrant, 1 to 2 minutes.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Divide the mixture among the prepared muffin cups (about 2 tablespoons each).
Bake until slightly puffed and centers are set, about 30 minutes.
Remove from the pan immediately and serve hot, warm or at room temperature.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Theyll store well in the refrigerator for 3 to 4 days and in the freezer for about 3 months.
The quiches need to be completely cool before you wrap them and freeze them.
Mini quiches are delicious whether served warm, cold or at room temperature.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
While you’re able to microwave them, the consistency of the quiches may be slightly compromised.
For breakfast or lunch, serve them with afruit salad.
