Bacon and Cheese Custards |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these savory, smoky treats as a first course, or set them out for brunch as crustless mini quiches. Ingredients:
4 slices center-cut bacon |
1/3 cup finely chopped red bell pepper |
2 garlic cloves, minced |
1/2 cup thinly sliced green onions |
1 1/2 ounces (about 1/3 cup) shredded reduced-fat swiss cheese |
cooking spray |
2 cups 2% reduced-fat milk |
1 ounce (about 1/4 cup) grated parmigiano-reggiano cheese |
1/4 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
3 large eggs |
2 large egg whites |
Directions:
1. Preheat oven to 350°.
2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add bell pepper and garlic; sauté 3 minutes. Add green onions; sauté 1 minute. Remove from heat; stir in crumbled bacon and Swiss cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
3. Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.
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