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Mini Cheddar and Bacon Quiches

Makes about 20 quiches

I have said for a long time that there are numerous packaged hors d'oeuvres and finger foods available that are quite good. However, as with most things, I prefer to make my own because they taste even better and I can control the ingredients. The truth is that most party foods are very easy to make, as is this recipe for mini quiches. The pie dough can be prepared ahead of time and refrigerated for one or two days, or even frozen for several months. Alternately, you can use a store-bought pie crust. There are all sorts of fillings that can be made by substituting other types of cheese, meat, vegetables and/or seasonings. Use your imagination and have fun.

Ingredients

  • Pastry dough for a single crust pie, store-bought or homemade (see the similar and related recipes)
  • 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 large eggs
  • 1/2 cup milk
  • 1 teaspoon chopped fresh chives (can use freeze-dried)
  • 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 needed.) 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. Do not 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 until well-combined. Carefully pour some custard into each cup, filling about three-quarters 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 tins. These are best served warm, but they are still good at room temperature.

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