This Breakfast Mini Quiche is made in muffin tins. They are the perfect serving sizes so you don't take too large a slice or eat too many smaller ones!
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1cupcold butter- cut into small cubes
1small-medium onion- minced
salt and pepper to taste
½cupgrated cheese- cheddarswiss, jack, etc.
½cupbacon or ham- bacon should be cooked til crispy and then crumbledif ham- dice into small pieces
Cut the butter and cream cheese into the flour, until it resembles coarse sand. A food processor works great for this. Then add in the cold water and mix until the dough comes together.
Wrap the dough in plastic wrap, shaping into a disc, and chill in the fridge for about 30 minutes.
Preheat oven to 425 degrees.
In a medium pan, over medium-high heat, sauté the onion in the butter with salt and pepper to taste. (Go light on the salt- bacon is already salty.) When the onions are soft and light brown in color, remove them from the heat and set aside to cool slightly.
In a medium/ large mixing bowl slightly scramble the eggs, then add the milk, sautéed onions, grated cheese, nutmeg, parsley, bacon (or ham), and a little more pepper. Mix together and set aside.
Once the dough is chilled, break off pieces and roll them into balls about 1 1/2 inches in size. Press the balls into greased muffin tins, or flatten on the palm of your hand and then press into the muffin tins. You should be able to get 15-20 quiches.
Fill each crust with the egg filling- dividing evenly among all the crusts.
Bake for 20-25 minutes, until the custard filling is set and crusts are golden brown.