Could this be made into individual quiche like in muffin tins?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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...). It is more poofy than custardly but eaten fresh they are nice.
You can count the ingredients on one hand.
Simplest Homemade Doughnuts
12 Essential Italian Cookbooks
What's New in the Neighborhood
Turn Practically-Magic Cauliflower into a Week of Meals
The Hits Keep Coming