Bite-sized quiches baked in a buttery crust with a silky egg-and-cream custard and sharp white cheddar. Golden, savory, and endlessly customizable with your favorite mix-ins.
Prepare and cook your desired add-ins if needed. Preheat the oven to 375°F (190°C).
Make a batch of all-butter pie crust. Cover and refrigerate while you prepare the filling.
In a large bowl, add eggs, heavy cream, milk, salt, and shredded white cheddar; whisk until a smooth custard forms.
Stir in your mix-ins until evenly distributed.
Grease a muffin tin with a neutral oil (or line with cupcake liners).
On a lightly floured surface, roll dough to about 1/4 inch thick. Use a biscuit cutter or mason jar to cut rounds. Roll each round slightly larger to about 1/8 inch thick.
Fit each dough round into the greased muffin wells, pressing to the bottom and sides.
Fill each crust about 3/4 full with the egg mixture.
Bake for 20–25 minutes, until the crust edges are golden and the centers are set. Cool a few minutes before serving.