Ingredients

14 eggs
3/4 cup heavy cream
1/4 cup milk
2 & 1/4 cups mixed cheese: Parmesan, Monterrey Jack and Sharp Cheddar were used in this batch.
2 cups cooked filler/topping ingredients (meats, mushrooms, or veggies); ground sausage and diced ham were used in this batch.
1/2 large onion diced and thoroughly caramelized
2 tablespoons all-purpose flour
1/2 teaspoon salt (If veggies are used instead of meat double the salt and pepper)
1/4 teaspoon pepper
1/4 teaspoon paprikaraw eggs with spices

Instructions

Dice and slowly caramelize 1/2 sweet onion. This should take 20 minutes. They onions should be soft, sweet and golden.
Cook whatever assortment of “filling/topping” ingredients you will be using. If using meats, they should be browned. If using vegetables or mushrooms, sauté them first to removed most of their moisture. If the ingredients added are raw, they will release water when baked and you will end up with eggy sponges instead of fluffy quiche.
Pre-heat oven to 375°F
Grate cheese and toss with 2 tablespoons of flour.
Oil Muffin tins. I have had the greatest success with coconut oil. The edges of the quiche should brown a good bit and this browning should help them to release from the pans. When I have used coconut oil in the pans, the quiche brown more and releases much easier than with butter or cooking spray.
Beat eggs, cream, milk, thyme, salt, paprika and pepper until bubbly.
Layer ingredients in muffin tins: Starting with 1 pinch of cheese mixture, followed by a couple of pinches of the fillings (evenly distribute between the muffins, add 1 more small pinch of cheese, and last, top with egg mixture.
Bake at 375°F for 24 minutes.
Cool for 10 minutes before removing from pans. Carefully scraping the sides of the muffin tins with a knife may be needed to release the quiche. Allow quiche to cool completely before freezing.
Thaw over-night or heat from a frozen state by covering in foil and baking at 350°F until heated through(10 min if thawed, 20 min if frozen).
Can be frozen for up to 4 months.

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