Tender, cheesy and savory
custards in flaky pastry shells make elegant finger food—and
can be made ahead and reheated. Delicious for brunch or evening
appetizers.
Bacon and
Onion Bite-Sized Quiche
- 8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie (homemade or purchased)
5 large eggs
1 2/3 cups sour cream
- Heat oven to 375 degrees
F.
- On a lightly floured board,
roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter,
cut out 42 circles; re-roll scraps as needed. Fit circles into
bottoms and slightly up sides of lightly greased 2 1/2-inch muffin
pans.
- Meanwhile, fry bacon slices
until crisp, drain; crumble or chop.
- Chop mushrooms, saute
in butter until limp and liquid evaporates.
- Combine bacon, mushrooms,
green onion and cheese.
- Divide filling equally
among muffin cups.
- In large bowl, beat together
eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon
into each muffin cup.
- Bake until puffed and
light brown, 20 to 25 minutes. Cool in pans 5 minutes; lift out.
- Serve warm or let cool
on wire racks.
Makes 3 1/2 dozen.
Note: If made ahead, wrap
cooled quiches airtight, and refrigerate overnight. Reheat, uncovered,
in a 350 degrees F. oven for about 10 minutes.
Nutrition Facts: Calories
50 calories Protein 2 grams Fat 4 grams Sodium 45 milligrams
Cholesterol 10 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
