Smoky Cheese And Pumpkin Mini Quiches Food

MINI PUMPKIN CHEESECAKES

Steps:

• 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
• 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
• Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
• Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
• Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.

SAVORY PUMPKIN QUICHE

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie crust., Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

SMOKY CHEESE AND PUMPKIN MINI QUICHES

Steps:

• Preheat oven to 200°C.
• Cut pastry into 7cm circles with a fluted cutter, press into shallow patty pans.
• Cook bacon and onion in frying pan until bacon is crisp, drain.
• Stir bacon mixture into combined pumpkin, cheese, egg, milk and nutmeg, spoon into pastry cases.
• Cut extra bacon into thin strips, roll up, place a piece on each quiche.
• Bake at 200C for 15 minutes, reduce heat to 180C, bake 10 minutes or until golden brown.

MINI SMOKED CHEDDAR (AND BACON?) QUICHES

Steps:

• Preheat oven to 325 degrees.
• Cook bacon in one pan and saute green onions with butter, salt, and pepper in another pan. Once cooled, crumble bacon in a bowl. The green onions should be slightly caramelized and set aside to cool.
• Combine caramelized green onions, cheese, and salt and pepper to taste. Put half of mixture in separate bowl and combine with bacon.
• Whisk together eggs, milk, and a little bit of salt and pepper.
• Divide egg mixture into cups of a greased 12 cup muffin pan.
• Top half egg muffins with a spoonful of the vegetarian mixture and half with a spoonful of the bacon mixture.
• Bake for 30 minutes and let cool for 2 minutes before eating.

MINI PUMPKIN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
• Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
• Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
• To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

HAM AND CHEDDAR MINI QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 12-cup standard muffin tin with cooking spray.
• Crack 1 egg into each muffin cup, then stir in 2 tablespoons Cheddar cheese, 2 tablespoons ham, and 1 1/2 tablespoons milk.
• Bake in the preheated oven until set and a nice golden yellow color, about 15 minutes.