Individual Quiches with Custom Toppings

1. Preheat oven to 400 degrees. Place pastry on lightly floured work surface. Cut 6 rounds using 5-inch round cutter. Fit each round into jumbo muffin tin. Chill 20 minutes.
2. Whisk together eggs, milk, salt and pepper in pitcher until blended.
3. Add desired Custom Toppings (about 2 Tbsp. toppings per quiche) to each pastry shell. Pour egg mixture into each pastry shell.
4. Bake in center of oven for 20 to 25 minutes or until filling is set but still jiggles slightly in center. Let stand 5 minutes before serving.

Proteins:

1. Cooked and crumbled bacon, diced cured chorizo sausage, hot sausage, smoked salmon.

Vegetables:

1. Cooked and chopped mushrooms, zucchini, potato, sweet potatoes, kale, Swiss chard, spinach, peppers.

Cheeses:

1. Shredded Gruyere, Cheddar or Swiss cheese, grated Parmesan cheese, crumbled goat, blue or feta cheese, diced Brie or Camembert cheese.

Aromatics:

1. Sautéed onions, leeks, shallots, roasted garlic.

Flavor Boosters:

1. Chopped roasted red peppers, olives, sun-dried tomatoes.

Herbs:

1. Finely chopped fresh parsley, chives, tarragon, basil, thyme.
2. -Don’t overdo the toppings and make sure to squeeze dry or pat dry any watery ingredients so pastry doesn’t get soggy and custard doesn’t set.