Mini Bacon and Cheddar Quiche |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 50 |
|
This recipe is a bite size appetizer that can be served at a moments notice - make ahead of time and freeze - Then only 15 minutes, to in an oven to serve - so easy!! Found this recipe in Saltscapes magazine! Ingredients:
4 ounces bacon, diced |
3 tablespoons red onions, diced |
2 tablespoons red peppers, diced |
1/4 teaspoon fresh thyme, chopped (or 1/2 tsp. dried thyme) |
1/4 teaspoon fresh parsley, chopped (or 1 tsp. dried parsley) |
1/2 teaspoon salt |
3 eggs, beaten |
1/2 cup milk |
1/2 cup whipping cream |
1 tablespoon lemon juice |
1/2 cup cheddar cheese, shredded |
18 -20 mini pastry shells |
Directions:
1. Sauté bacon in a large skillet until medium, add onion and pepper. Cook, stirring until onion and peppers soften. Add thyme, parsley and salt and cook for about 5 minutes. Set aside.
2. Combine eggs with milk, cream and lemon juice; beat well. Sprinkle cheese into bottom of pastry shell. Add a spoonful of the bacon mixture to each shell, and pour egg mixture on top. Bake for 35-40 minutes at 375F, or until a knife inserted in the center comes out clean.
3. Cool and freeze. To serve, place frozen pastries on a cookie sheet and bake for 15 minutes at 375F, or until heated through.
|
|