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Mini Pulled Pork Quiches

Mini Pulled Pork Quiches

MAKES 12
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Ingredients Method Notes

Ingredients
  

  • 1 14.1-ounce package refrigerated piecrusts
  • 4 large eggs lightly beaten
  • 2/3 cup half-and-half
  • 1 cup shredded Monterey Jack cheese with peppers divided
  • 6 tablespoons sliced green onion divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 12-ounce package fully-cooked sauceless pulled pork*
  • Barbecue sauce to serve

Method
 

  1. Preheat oven to 425°.
  2. 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.
  3. In a medium bowl, whisk together eggs, half-and-half, 3/4 cup cheese, 4 tablespoons green onion, salt, and pepper.
  4. Place 1 ounce pulled pork into each prepared muffin cup. Pour about 2 tablespoons egg mixture into each cup. (Do not overfill.)
  5. 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 1/4 cup cheese and remaining 2 tablespoons green onions. Serve with barbecue sauce.

Notes

*We used Curly’s Sauceless Hickory- Smoked Pulled Pork.