This Classic Mini Quiche recipe is great for a grab-n-go breakfast or easy lunch. You can reheat them in seconds in the microwave as you run out the door. They also are great to pack for school lunches. With a basic dough and filling recipe, you can customize the add-ins to please your family's taste buds.
Preheat the oven to 350. Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
Grease a 24 hole mini muffin tin. Divide the dough between the holes of the tin. Using wet fingers press it down into the bottom and up the sides of each hole. If your fingers aren’t wet it will stick to your fingers. I keep a small bowl of water next to me while I work. I dip my hands, press two out, dip again, and repeat.
Combine the eggs, cream cheese, onion, garlic, and salt in a blender or food processor. Blend until smooth.
Add a little cheese and meat or vegetable to each dough cup. Fill with the egg mixture. Bake for 20 minutes or until golden and puffed.
Note: If you have any egg mixture left over just bake it in a greased ramekin. Depending on the fillings you choose there may be some left.