Preheat oven to 400ºF and spray a mini muffin tin with non-stick cooking spray.
Cut out circles from the pie crust that will fit into the tins (I used a 2” cookie cutter) and then place one circle in each muffin cup. Poke the bottom of each crust with a fork twice.
In a large mixing bowl, whisk the eggs, milk, salt, and pepper together.
Pour into the tins until each is full and top with add-ins, if using.
Bake until the tops begin to turn golden brown-- about 15-18 minutes.
Serve warm and store in an airtight container in the fridge for up to 5 days.
Recipe makes 24 mini quiches.
Nutrition information is for plain quiches with no add-ins.
For cheddar and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
For bacon and onion quiches, top each quiche with a pinch (about 1/2 teaspoon each) of minced onion and bacon bits. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
Make crustless quiches by omitting the crust completely and turning them into mini egg bites. Decrease the baking time a bit.
Important: When you take the quiches out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry— after 1-2 minutes, they will sink and turn out perfectly!