Moroccan Tagine-Spiced Mini Quiches with Goat Cheese

Preheat oven to 375°F (190°C).

Heat olive oil in a small skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in the tagine spice blend and cook for another minute until fragrant.

In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.

Divide the cooked onion mixture evenly among the mini pie crusts.

Crumble goat cheese evenly over the onion mixture in each crust.

Pour the egg mixture over the goat cheese and onion, filling each crust almost to the top.

Bake for 20-25 minutes, or until the custard is set and the crusts are golden brown. A knife inserted near the center should come out clean.

Let the quiches cool slightly in the muffin tin or tart pans before removing. Garnish with fresh cilantro, if desired.

Serve warm or at room temperature.