These easy to make bite-sized egg, chive and cheese mini quiche are a delicious addition to any breakfast or brunch. Bake these to surprise your mom for Mother's Day or make them any time you need a satisfying and savory appetizer. You can create 2 dozen at a time when you use the Wilton Mega Mini Muffin Pan, so you're ready to feed any hungry crowd anytime with this quick recipe.

Prep

20 mins

Bake

10 - 15 mins

Total

40 mins

Yield

about 48

Ingredients

• Refrigerated Pie Crusts | --- | 2 packages
• Shredded Cheddar Cheese | --- | 1 cup
• Canadian Bacon | --- | 3/4 cup
• Minced Chives | --- | 2 tablespoons
• Pimento | --- | 1 jar
• Half and Half | --- | 1-1/3 cup
• Eggs | --- | 4
• Salt | --- | 1/2 teaspoon
• Freshly Ground Black Pepper | --- | 1/4 teaspoon

Instructions

1. Preheat oven to 400°F. Prepare mega mini muffin pan with vegetable pan spray.
2. Cut 48 2-3/4 inch circles out of pie crusts. Fit dough circles in cavities.
3. Divide cheese evenly among all quiches. Divide Canadian bacon and chives between half of the shells, and divide pimentos between remaining shells. In large bowl, whisk together half and half, eggs, salt and pepper. Evenly pour egg mixture among all quiches, filling about 3/4 full.
4. Bake 10 minutes, then rotate pan and reduce oven temperature to 375°F. Bake 5 to 10 minutes longer, or until crusts are golden brown at edges and egg mixture is firm. Let cool in pan 5 minutes, then remove to cooling grid. Serve warm.