Created on April 12th, 2005
Preheat oven to 375 degrees. Let pie crusts stand at room temperature for 15 minutes. Lightly spray mini-muffin pan with vegetable oil.
In a small bowl, whisk milk and eggs together. Set aside.
Cut pastry circles from each pie crust with a biscuit cutter or juice glass. Roll into balls and press one into each greased muffin cup using the mini-tart shaper. Be careful not to puncture bottom of crusts in cups.
Sprinkle your choice of meat, vegetables, and or cheese into mini crusts. Fill crusts with egg mixture, careful not to overfill.
Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes. Carefully remove mini quiches from pan. Serve warm. May be baked ahead of time and frozen until ready to use.
Makes 24 mini quiches.