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Preheat oven to 400°F. Prepare Mini Springform Pan with vegetable pan spray.
In bowl of food processor, pulse flour and salt to combine. Add cold butter to flour mixture; pulse until mixture resembles coarse cornmeal; about 20 pulses. With the food processor running, add water one tablespoon at a time until dough starts to form a ball. Press the mixture into bottom and up sides of springform pans. Place crusts in freezer for 15 minutes. Bake on cookie sheet 12-14 minutes or until light golden. Cool completely.
Decrease oven temperature to 325°F.
In medium bowl, whisk eggs, milk, cream, salt and pepper until well combined. Add remaining ingredients; mix until combined. Distribute evenly into crusts.
Bake 40-45 minutes or until eggs jiggle slightly in the middle when shaken. Cool 10 minutes before removing springform ring to serve.