I'm going to make a confession: when it comes to muffins, I'm one of those really strange people who almost prefers the bottoms. Almost. That may explain my reaction when I received a pan that specializes in making just the crusty, puffy tops: "Mini quiches! Dainty gratins! Individual fruit tarts!" The possibilities offered by the large bake-able wells seemed infinitely more diverse than just muffin tops, and I eagerly started compiling recipes that would fit the mold.
In an attempt to eat dinner before dessert, I started with individual quiches loaded with baby spinach, Swiss cheese, and turkey bacon. By the time I'd layered my ingredients and was ready to pour in the egg mixture, a pang of skepticism hit--were they too full? Would they spill over? Imagine my relief 45 minutes later when I pulled out perfectly golden mini-quiches, each in a crisped shell that just contained all its fillings.