Yield: Makes 24 mini quiches
Two-bite mini quiches are perhaps the most versatile savory recipe in any baker’s repertoire. They are perfect for a brunch buffet, holiday party hors d’oeuvres, or Super Bowl snack, and leftovers heat up quickly for a delicious breakfast treat. The rich, custard filling can be easily customized; and best of all, these bite-sized gems can be made well ahead of time.
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Make Ahead Tips
The dough can be prepared, covered, and refrigerated for up to 2 days or frozen for up to 1 month.
The dough-lined muffin tins can be covered and refrigerated for up to 1 day or frozen for up to 1 month.
The unbaked quiches can be frozen for up to 1 month. Arrange the filled tins in the freezer until very firm, about 2 hours. Using the tip of a small knife, pop the quiches out of the pan, put them in a zip-top freezer bag or airtight container, and freeze for up to 1 month. To bake, heat the oven as directed, return the quiches to their tins, and bake until the filling is puffed and the crust is browned, 28 to 32 minutes.
The mini quiches are best served warm. If you’re not serving the quiches within 20 minutes, let cool completely, cover, and refrigerate for up to 3 days; reheat in the oven or toaster oven until a fork inserted in the center is warm to the touch.
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