I made this 2 days in a row. That’s because I made one for my granddaughter and dropped it off to her. I cook, I am not a taker 🤭 so my pie crust are always funny looking. They taste good, and the quiche is damn delicious 😋 just sayin’. As for the muffin tin version, I used a different recipe. I’ll link here ➡️ Quiche Muffins – BOTH recipes below.

https://just2note.com/2024/04/01/quiche-lorraine-dawns-ad-lib-com/

I did learn from the first try with these egg bites, aka quiche muffins. I won’t use cupcake liners/papers next time. They wanted to stick. I had to remove them carefully. The biggest reason, though, is that they’ll brown better in a greased muffin tin. Now I know 😜 all that said they were good. I will be making these more often. Easy, good to have for quick healthy bite, and tastes GOOD 👍

Ingredients

1 Baked Piecrust (9-inch)
1 cup Swiss or Gruyere cheese (4 oz.) shredded
8 slices bacon, cooked crisp, crumbled
1 finely chopped onion, sautéed
6 eggs (more than usual but it’s worked for over 30 years)
1-1/4 cups half & half (or mix cream & milk)
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg

*Dash of crushed red pepper flakes is optional

1. centers are set and tops are lightly golden.
2. Let cool for 5 minutes before removing from the muffin tin. Serve warm or cool completely and refrigerate for later.

Directions
Blind bake pie shell.
Preheat oven to 375°F. Cook bacon till crisp, drain, and crumble. Sauté onions in same skillet as bacon until soft and translucent, drain. Spread bacon, onion & cheese evenly in bottom of pie shell.
Whisk eggs, cream , salt, pepper, and nutmeg in medium bowl until blended. Carefully pour over filling in pie shell. Bake at 375°F oven until center is almost set yet jiggles slightly when dish is gently shaken and knife inserted In center comes out clean, 45 to 50 minutes, ovens vary. Let cool 10 to 15 minutes.

The muffins ⤵️

Ingredients
• 6 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped spinach (fresh or thawed from frozen)
• 1/2 cup chopped bell peppers (any color)
• 1/4 cup chopped red onion
• 1/2 cup shredded cheddar cheese
• Optional: 1/4 cup cooked crumbled bacon or diced ham

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Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until well blended.
3. Stir in chopped veggies, cheese, and meat if using.
4. Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full.
5. Bake for 18–22 minutes, or until the centers are set and tops are lightly golden.
6. Let cool for 5 minutes before removing from the muffin tin. Serve warm or cool completely and refrigerate for later.