Cheesy and smoky Mini Pulled Pork Quiches are perfect for brunch menus and beyond.
Mini Pulled Pork Quiches
MAKES 12
Ingredients
- 1 (14.1-ounce) package refrigerated piecrusts
- 4 large eggs, lightly beaten
- ⅔ cup half-and-half
- 1 cup shredded Monterey Jack cheese with peppers, divided
- 6 tablespoons sliced green onion, divided
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (12-ounce) package fully-cooked sauceless pulled pork*
- Barbecue sauce, to serve
Instructions
- Preheat oven to 425°.
- On a lightly floured surface, unroll piecrusts. Using a 4-inch round cutter, cut 12 circles, rerolling scraps as needed. Place into cups of a 12-cup muffin pan, pressing into bottom and up sides.
- In a medium bowl, whisk together eggs, half-and-half, ¾ cup cheese, 4 tablespoons green onion, salt, and pepper.
- Place 1 ounce pulled pork into each prepared muffin cup. Pour about 2 tablespoons egg mixture into each cup. (Do not overfill.)
- Bake until edges of crust are golden brown and filling is set, about 15 to 18 minutes. Remove from oven. Sprinkle quiches evenly with remaining ¼ cup cheese and remaining 2 tablespoons green onions. Serve with barbecue sauce.
Notes
*We used Curly’s Sauceless Hickory- Smoked Pulled Pork.
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