- 8 large Eggland’s Best eggs
- ½ cup whole milk
- Salt and pepper
- ¼ cup grated Parmesan or Pecorino
- 1 tablespoon freshly chopped flat leaf parsley
- 1 tablespoon freshly chopped tarragon
- 1 tablespoon freshly chopped chervil
- 1 tablespoon freshly snipped chives
- 2 ounces chèvre (soft fresh goat cheese)
Preheat the oven to 375 degrees F.
In a large bowl, whisk together the eggs and milk until they are well combined.
Season the egg and milk mixture liberally with salt and pepper, and beat in the Parmesan or Percorino cheese and the fines herbes (parsley, tarragon, chervil, and chives).
Grease a 12-cup muffin tin with non-stick spray. You want to make sure and spray each muffin cup very thoroughly, and use a non-stick muffin tin if you have one. You don’t want to spend your afternoon scraping baked egg out of muffin tins.
Pour a scant 1/4 cup of the egg mixture into each cup, dividing the eggs equally between the 12 muffin cups. Scatter bits of the goat cheese equally across the 12 quiches, dropping the dollops in the center of each eggy “muffin.”
Set the filled muffin tin on a baking sheet to catch any spills, and bake for 20-23 minutes, until all the quiches have puffed up and appear firm throughout.
Allow the quiches to cool slightly in the muffin tins. They will deflate, but this step is essential in keeping the quiches intact as you remove them from the tin. Use a butter knife to loosen them out of their cups, and serve warm or room temperature.