📖 Instructions

1. Preheat your oven to 375°F (190°C). This step is crucial – a hot oven ensures a flaky crust and a well-set filling.
2. In a large bowl, whisk together the eggs, cream, milk, salt, and pepper until well combined. Don't over-whisk; just ensure everything is mixed evenly. This is your quiche base.
3. Roll out the pie crust on a lightly floured surface to about 1/8 inch thickness. If you're using store-bought crust, simply unroll it.
4. Using a cookie cutter or a knife, cut out circles slightly larger than the muffin tin cavities. You want them to fit snugly without too much overhang.
5. Gently press each circle into the muffin tin cavities. Use your fingers to smooth the edges. If the crust tears, don't fret! Just patch it up with a small piece of dough.
6. Divide the shredded cheese evenly among the crust-lined muffin tin cavities. This layer of cheese will create a delicious, melty base for your other fillings.
7. Arrange your chosen charcuterie elements (such as diced ham, cooked bacon, or crumbled sausage) and any other desired fillings (like chopped spinach or sautéed mushrooms) over the cheese in each cavity. Get creative with the arrangement for a visually appealing quiche.
8. Pour the egg mixture over the fillings in each cavity, filling them almost to the top. Be careful not to overfill, or they might spill over during baking.
9. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
10. Let the mini quiches cool in the muffin tin for a few minutes before carefully removing them. A thin spatula can help with this step.
11. Arrange the mini quiches on a charcuterie board alongside other tasty accompaniments such as fresh fruit, crackers, and a variety of cheeses. Serve warm or at room temperature and get ready for people to devour them!