Prep Time
20 Mins
Bake Time
30 Mins
Yield
Makes 48 (serving size: 2 pieces)
Photo: Kate Sears; Styling: Lynn Miller

How to Make It

Step 1

Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.

Step 2

Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.

Step 3

Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.

Step 4

Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

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