- 12 frozen pastry shells
- 3 eggs
- ½ cup milk
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ cup grated cheddar cheese
Prep and Cook
- 1Preheat the oven to 375°F. Line a baking sheet with parchment paper and remove the pastry from the freezer, allowing it to rest at room temperature for 5–10 minutes.
- 2Whisk together the egg, milk, salt, oregano and basil. Divide the egg mixture evenly between the pastry shells and top each with some of the cheese. Bake for 15–17 minutes or until the eggs are golden and puffy.
- 3Remove from the oven and allow to cool. Remove the quiche from their aluminum shell and serve warm or at room temperature.
Tagged under: quiche,cheddar,mini quiche,mini cheddar herb quiche