Every potluck or brunch I go to there's mini quiches that are store bought. I wanted to make homemade ones for my Spring Tea. I make a regular sized quiche lorraine a lot - I even have the recipe in my cookbook, but I've never made mini quiches. One of the tea books I'd gotten from the library had mini quiches for their teas. I think I googled mini quiches too and was able to read about and see some differing processes for making them. Here's my process -
Quiche Dough6 Tb unsalted butter
4 1/2 oz cream cheese
2 C flour
pinch of salt
Mix the dough together and divide into 4 dozen balls (about 1") and refrigerate at least 1 hour.
QUICHE LORRAINE FILLINGprecook about 4-6 pieces of bacon and finely crumble
finely grate some cheese - I used colby jack
Sprinkle about 1/2-1 tsp each of bacon and cheese into each mini quiche shell
4 large eggs
1 C cream
1/2 tsp each salt & pepper
Ladle this mixture over bacon and cheese. Bake at 350 degrees for about 30-35 minutes, or till set.