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 the 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.