In a food processor, combine 1 ¼ cups all-purpose flour and ½ teaspoon kosher salt; pulse until mixed. Add ½ cup cold unsalted butter, cutting it into pieces, and pulse until the mixture resembles coarse crumbs. Gradually add 3–4 tablespoons of ice water until it forms a dough. Shape into a disc, wrap in plastic, and chill for at least 2 hours to ensure flakiness.

After your dough has chilled, preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to a thickness of about ¼ inch. Use a round cutter or glass to cut circles and place them gently into greased mini muffin pans, ensuring the dough comes up the sides to form a crust.

In a mixing bowl, whisk together 6 large eggs, 1 cup low-fat milk, and a pinch of salt until fully combined. Customize your Mini Quiche by adding your choice of cooked bacon, sautéed vegetables, and shredded cheese into each crust. Ensure even distribution of fillings for consistent flavors.

Carefully pour the egg mixture into each prepared crust, filling them about ¾ full. Place the muffin pan in the preheated oven and bake for 25–27 minutes, or until tops are golden and filling is set. A toothpick inserted in the center should come out clean.

Once baked, remove the mini quiches from the oven and let them cool in the pan for about 5 minutes. This helps firm them up for easier removal. Using a small spatula, gently lift each Mini Quiche out and transfer them to a wire rack to cool completely before serving or storing.