Many of you wanted to do individual servings for presentation and that can totally be done in small dishes or 6 oz. ramekins! I would arrange them up on a rimmed baking sheet for ease and assemble from there.

Baking time will vary based on the size of your vessel, as the depth of the mixture will be different. It is hard for me to make exact calls for all vessels so you’ll have to keep an eye. Pull them before you think they’re completely cooked through - like give them a little shake or a tap in the center and we want that part to be just barely solid as they’ll continue to cook through as they sit. We’re going low heat to give you a little more room for error on timing.

Quiche? Buy a premade pie crust, par bake it at 375’ for 15-20 minutes until just golden. Cool completely. Fill it with filling, bake again until set, about 25 minutes.

My dairy free folks, you can use an unsweetened non-dairy, plain, coffee creamer in place of the milk here. A plain alt-milk will be too watery, but a creamer without vanilla and such, works out. Replace the cheese with Miyokos mozz. or some dollops of a softer dairy-free cheese like Treeline or Kite Hill cream cheese.