Cheddar Dill Mini Quiche


2 refrigerated or frozen pie crusts

1 c. shredded Cheddar cheese

2 eggs

1/2 c. half and half

1 tsp. dill weed

1/4 tsp. pepper

Unfold or thaw crusts. Cut into 12 circles using biscuit or round cookie cutter. Press crusts into mini muffin pans. Put equal amounts cheese into each shell.

Mix remaining ingredients. Spoon into shells. Bake in preheated 400 degree oven 20 minutes or until tops are lightly browned. Cool about 10 minutes. Gently remove from pan. May be frozen for later use.


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