MINI CHEDDAR AND BACON QUICHES

MAKES ABOUT 20 QUICHES

I have been saying for a long time now that there are a lot of packaged hors d'oeuvres and finger foods out there that are quite good. But, if you have time to make your own, they are so much better. This is very easy. The pie dough can be prepared ahead of time and refrigerated for 1 or 2 days, or even frozen for several weeks. Or you could use a store-bought pie crust. There are all sorts of fillings that could be used and I will be making more because it is so much fun, so stay tuned.

INGREDIENTS

Pastry dough for a single crust pie (See Favorite Crust recipe)

Cooking oil or spray

4 to 6 slices bacon, fried crisp, drained and diced (about 1/2 cup)

1 cup grated sharp cheddar cheese

2 tablespoons finely chopped onion

2 tablespoons finely chopped red bell pepper

2 eggs

1/2 cup milk

1 teaspoon fresh or freeze-dried chives

Dash nutmeg

Dash pepper

Preheat oven to 375° F. Lightly spray or rub miniature muffin tins with oil. Divide the dough into balls of about 1-1/2 teaspoons each. Place one in each muffin cup and press into the bottom and up the sides. (Can be done ahead and chilled until use.) Fill each cup with about 2 teaspoons cheese, and about 1/2 teaspoon each of the onion, bacon and red peppers, in that order. (There is no need to measure, just sprinkle the ingredients in. And don't overfill because you need some room for the custard which binds it together.)

Place the eggs, milk, chives, nutmeg and pepper in a 2-cup measuring cup. Beat with a fork or whisk. Pour some custard into each cup, filling about 3/4 full. Bake until golden brown and custard is set, about 25 minutes. Let cool slightly on baking racks, then use a knife to gently lift out of the cups. These are best served warm, but they are still good at room temperature.

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