Is January really almost over? Does that seem crazy to anyone else? That means crowds where I live. February is the busiest month of the year here. We live in a heavy vacation area, lots of tourists. The towns and beaches get insanely packed for the summer. This is now my second summer here but I still can’t get over how weird it is for me to be sunburned in February. Yes, sunburned, because I am cursed with the fair skin of the English and spent too much time in the sun yesterday.
I have always envied people who can lay out and bake for hours and walk away with a perfect tan when I would look like Bob the tomato. So not fair, and I won’t even mention the freckles, blah!
So, anyway, these mini quiches are something that I can’t believe I’ve never blogged before because they are one of our favorite appetizer type foods. Quiche has always been one of my dad’s favorites and I can’t make or eat it without thinking of him.
These would make a great snack for the Super Bowl. Come on, bacon+eggs+cheese+flaky crusts=perfect game food. Plus, they are just the right size for the guys to shove in their mouths. Not that I reccomend that style of eating them, but I have brothers so I know a thing or two about how big dudes eat.
These are so versatile. Try adding different meats, cheeses, and veggies. Traditional quiche Lorraine is made with bacon and swiss but I like using ham and cheddar sometimes. Also, if your not into the carbs, try going crustless and if you want to serve this as a main course, make it in a large pie pan instead muffin pans. It’s good either way.
Anything else? Nope, I think that’s it. Go fill in the blank with your team!
- 5 pieces uncooked bacon
- 1/2 cup cream
- 1 egg
- 1/2 small onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon freshly chopped green onion
- 3 tablespoons freshly grated parmesan
- 1/2 cup shredded swiss
- 1 1/2 cups flour
- 7 tablespoons cold butter, cubed
- 2 tablespoons reserved bacon grease
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup ice water
- Cook bacon in a medium frying pan until crispy. Pour grease into a small dish and save pan.
- Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and 2 tablesoons bacon grease and pulse a few times more until crumbly. Add water and process until the dough comes together. Turn out onto lightly floured surface and flatten into disk, wrap in plastic wrap; place in fridge for 1 hour or until you're ready to use it.
- Add onions and garlic to bacon pan and saute until soft.
- Whisk egg and cream in a medium mixing bowl. Crumble in bacon and add cooked onion. Add all other ingredients for filling and stir until mixed.
- Preheat oven to 350 degrees F (180 C) and roll out pie dough on lightly floured surface into a 1/8 inch thick layer. Cut into 3 - 3 1/2 inch circles and press into greased muffin pans. Poke holes in the bottoms to vent and bake for 7 - 8 minutes.
- Remove from oven and spoon in quiche filling then return to oven and bake for 12 - 15 minutes more until crusts are golden and quiche is set.
- Serve warm.
These can be made ahead and frozen for a quick party snack or appetizer. They are also delicious crustless (although, they may need a little longer in the oven to set).