Egg And Bacon Mini Quiche Food

MINI BACON QUICHES

Steps:

• Preheat the oven to 350˚. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork.
• Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
• Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined.
• Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it's OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan.

MINI QUICHES WITH PEAS AND BACON

Steps:

• Preheat the oven to 375 degrees F.
• Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
• To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
• Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
• Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.

EGG AND BACON QUICHE (CRUSTLESS)

Steps:

• Preheat oven to 180°C.
• Combine all ingredients together in a large bowl.
• Pour mixture into a greased pie plate or cake pan.
• Bake for approximately 1 hour or until quiche has set.

MINI QUICHES

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

MINI QUICHE

Steps:

• Cook the onion and bacon over a low heat until the onion is softened.
• Allow to cool a little.
• Mix together with the eggs, cream, cheese, parsley and salt and pepper.
• Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
• Use these to line a mini muffin pan.
• Place about 2 teaspoons of the egg and bacon mix in each pastry base.
• Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
• repeat with remaining pastry sheets and mix.

CRUSTLESS BACON AND EGG QUICHE

Steps:

• Grease a 9" pie pan.
• In blender, combine eggs, milk, Bisquick, melted butter, and pepper.
• Blend for 15 seconds or until mixed well.
• Pour the egg mixture into the prepared pan.
• Sprinkle with bacon and cheese; gently press it below the surface with a fork.
• Bake at 350 degrees Fahrenheit for 30 minutes or until a knife inserted halfway between the center and the edge comes out clean.
• Cool 10 minutes.
• Slice and serve.

MINI BACON EGG CHEESE QUICHES

Steps:

• Combine the butter and cream cheese.
• Cream until smoothy.
• Add in flour,mix well.
• Form the dough into 30 1 inch balls.
• Put the balls in lightly greased muffin tins.
• Press dough in cups,to form a shell.
• With a fork,pierce bottoms,sides of shells.
• Bake shells at 400 degrees for 5 minutes.
• Let cool.
• Combine the first 8 ingredients.
• Stir mixture well.
• Pour into the ready made shells.
• Bake at 350,for 20 minutes.

BACON MINI QUICHE

Steps:

• Preheat your oven to 375°F.
• Cut the bacon into 1/4-inch-thick slices.
• Drop the sliced bacon into a hot skillet over medium heat. Fry, stirring frequently, until crisp. Drain the bacon bits on a paper towel.
• Use a 2-1/4-inch round cookie cutter to cut the pie crusts into 24 rounds for the quiche crusts. (If you don't have a cutter that size, find a lid or glass that diameter to use.)
• Gently push each pastry round into a mini muffin pan cup to fit the cavity and form a shell.
• Beat the eggs and cream together until well blended. Then, stir in the bacon, cheese and scallions. Season with the salt and pepper.
• Spoon about a tablespoon of the egg mixture into each pastry-lined cup.
• Bake for 12 to 13 min. (Crusts will just start to brown slightly and the egg mixture will puff up, then flatten back out.)
• Serve warm or at room temperature.

LOW-CARB BACON AND EGG QUICHE

Steps:

• Preheat oven to 350°F.
• Butter or spray quiche or pie pan with non-stick cooking spray.
• Beat the eggs with the cream.
• Add salt and pepper to taste.
• Add the cheese and bacon, mix well.
• Pour into the pan.
• Bake for 40 minutes or until golden brown.