This recipe makes a dozen mini quiches, but you could use this same recipe for the crust and put it in a pie plate for one large quiche. If you make the mini quiches be prepared to dedicate a little extra time to form the crust in the muffin pan.
The filling is the same process as making an omelette. Feel free to fill the quiche in with whatever ingredients you prefer. I used what I had on hand: turkey bacon, diced red pepper, and green onion. After filling the quiche crusts you bake everything together for another 20-25 minutes until the eggs are set. The centers should still be slightly wobbly, but not loose. After letting the quiches cool for about 10 minutes, use a knife to pop them out of the muffin tin and serve!
Next time you are feeling fancy, or have a big brunch party, or just have a craving, try out these mini quiches. Your efforts will be repaid in a delicious and savory dish that is sure to be a crowd-pleaser.