Michelle Conaway

 

I’ve been using this recipe for years and they are always gobbled up immediately.  They store well for a couple of days in the fridge or a couple of months in the freezer.  Best to reheat them on a cookie sheet in the oven to crisp the crust.

Miniature Cheese Quiche 

 2 Large Eggs, lightly beaten

1/2 cup milk

1 1/2 Tablespoons melted butter

1 cup shredded Cheddar cheese or Monterey Jack cheese

Pastry Shells

Paprika, optional

 

Combine first 4 ingredients, stirring well.  Spoon filling into pastry shells.  Sprinkle with paprika if desired.  Bake at 350 degrees for 25 minutes or until set and golden.  Makes 2 dozen.

Variation:  Add diced ham, bacon, steamed broccoli bites or any combination of veggies or meats for a more hearty quiche.

 

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