Could this be made into individual quiche like in muffin tins?
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I think it could. I would try changing the proportion of egg and milk to make it a bit more firm. That would change the texture from custardy to eggy but make them stand up on their own to get out of the tin more easily. Maybe 6 eggs and 1 to 1 1/4 cup of milk. You could bake it in muffin tins without the water bath. For a good 'egg in a muffin tin' recipe I've also used this one: (http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html). It is more poofy than custardly but eaten fresh they are nice.