Mini Quiches

SERVES 6

Ingredients

Quiche Lorraine

• 2 refrigerated pie crusts
• 3 eggs
• 1/2 cup milk
• 1/2 cup cream
• 2 Tbsp butter, melted
• 1/8 tsp nutmeg
• Salt and freshly ground pepper, to taste
• 1/2 cup Gruyère, grated
• 1/2 cup smoked ham, cubed

Spinach & Gorgonzola

• 2 refrigerated pie crusts
• 3 eggs
• 1/2 cup milk
• 1/2 cup cream
• 2 Tbsp butter, melted
• 1/8 tsp nutmeg
• Salt and freshly ground pepper, to taste
• 1/2 cup Gorgonzola cheese, crumbled
• 1 cup sautéed fresh spinach

Directions

Preheat oven to 350°.

Cut 6 circles out of the dough. Press cut dough into well-greased quiche pans. Trim and crimp the edges. Prick the bottom and sides of the crusts with a fork. Line the pie crust with parchment paper. Add pie weights (you can use beans or rice) to weigh down the pastry. Bake in oven for 10 minutes. Remove parchment and weights and continue baking until the shells are golden, about 7–10 minutes.

In a bowl, whisk together the eggs, milk, cream, butter, salt, black pepper and nutmeg. Add the cheese and whisk a little more. Divide the remaining ingredients among the shells, then pour the filling into the shells. Bake until the filling is set and puffed, around 15 minutes.