Real men do eat this quiche. These quiches can certainly be made as delicate mini hors d'oeuvres or larger pies for a luncheon or a brunch item. This versatile item can be made ahead and frozen - just heat for your next cocktail party. If you are preparing a full-size pie, I prefer dry baking the crust in 375℉ oven for 12-15 minutes before adding the filling. The egg batter - this is the same for any quiche variation I make - makes two 9" pies or several dozen hors d'oeuvres.
Mix together Eggs, Heavy Cream, Mayonnaise, Melted Butter, Salt, Black Pepper and Nutmeg.
You are only limited by your imagination - whatever you have on hand or whatever your family or guests will eat is a good filling. The Classic Quiche Lorraine contains Bacon, Ham and Swiss Cheese.
Make pie crust and line mini muffin pans with 2½" circles of dough to form cups.
Place desired filling in crust and pour egg batter over. Bake at 350℉ until set and golden brown - approximately 5-18 minutes for a mini quiche and about 50-60 minutes for large pies.
Notes
Variations Be creative and use what you already have on hand.Spinach & Swiss Quiche
Sautéed spinach
1 sautéed onion
Shredded Swiss cheese
Optional - sliced mushrooms
Mushroom & Cheddar Quiche
Sautéed mushrooms
Sautéed onions
1 clove minced garlic
Shredded white cheddar cheese (or yellow if you prefer)