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Cuisine:Description
Shrink the classic quiche Lorraine into bite size quiche Lorraine and transform a traditional Entrée into finger food for your next holiday gathering. Serves 12.
Scale
Ingredients
- Piecrust mix for two [9-inch] pies
- One Tablespoon melted butter
- 1 [8 oz] package of sliced bacon, diced
- Three eggs
- 1 cup of Half-n half
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 lb aged Swiss cheese, shredded [to equal 1 cup]
- 1 3/4 inch muffin pans
Instructions
- Prepare piecrust mix and roll out. Grease the muffin pans.
- Using a 3 inch fluted cookie cutter, cut the dough into 36 circles.
- Line pans with pastry; brush with melted butter, cover and refrigerate.
- Cook bacon until crisp. Wrap and refrigerate.
- About 35 minutes before serving, preheat oven to 400 degrees.
- Beat eggs, half-n half, salt, pepper until blended.
- Into each quiche “cup” sprinkle a few bits of bacon and some cheese. Top with about 1 tablespoon of egg mixture.
- Bake 20 to 25 minutes, depending on how hot you oven gets, or until golden brown.
