Spinach Brie 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.

SPINACH, BRIE & BACON MINI QUICHE

Steps:

• Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside. In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde. In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside. Wash spinach well and pat dry; chop into small pieces and set aside. Using a hand-held grater, grate onion and brie cheese. Add spinach, bacon, onion, and brie to egg mixture and blend well. Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust. Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set. Allow to cool for 5 minutes before serving. *Note, you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

SPINACH, BRIE & BACON MINI QUICHE

Steps:

• Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.
• In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
• Wash spinach well and pat dry; chop into small pieces and set aside.
• Using a hand-held grater, grate onion and brie cheese.
• Add spinach, bacon, onion, and brie to egg mixture and blend well.
• Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.
• Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
• Allow to cool for 5 minutes before serving.
• Note: you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

SPINACH, BRIE, AND BACON MINI QUICHE

Steps:

• Preheat oven to 350°F; spray a 12-cup muffin tin with nonstick cooking spray and set aside.
• In a medium-size bowl, whisk eggs together with milk, half-and-half, salt and pepper; set aside.
• In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
• Wash spinach well and pat dry; chop into small pieces and set aside.
• Using a hand-held grater, grate onion and Brie cheese.
• Add spinach, bacon, onion, and Brie to egg mixture and blend well.
• Roll out refrigerated pie crust and cut in 3-inch circles; line muffin tins with pie crust.
• Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
• Allow to cool for 5 minutes before serving.
• Note
• You may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.
• Tip
• You can also replace refrigerated pie crust with puff pastry dough or even breadstick dough. Simply roll out your dough of choice and follow the cooking instructions on the package if any pre-baking is required, then follow recipe instructions.
• Garnish with your favorite fresh herbs.
• Nutrition Information
• Serving size: 1 serving
• Calories: 147
• Fat: 9g (57% calories from fat)
• Cholesterol: 86mg
• Sodium: 245mg
• Total Carbohydrate: 10g
• Dietary Fiber: trace
• Protein: 5g

MINI BACON QUICHE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
• Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
• Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
• Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
• Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
• Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.

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.

MINI SPINACH, BACON, CHEESE QUICHES

Steps:

• In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
• Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
• Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
• Combine cheeses in a large bowl.
• Add eggs and stir until well blended.
• Add cooled spinach mixture. Stir to combine.
• Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
• Bake at 350 for 40 minutes until filling is set.
• Let stand for 10 minutes, then run a thin knife around edges to release.
• Serve warm.

BACON & SPINACH QUICHE

Steps:

• In a frypan, melt butter and sauté onion and bacon until onion is translucent.
• Heat spinach and drain on paper towel. Add drained spinach and corn to bacon and onion mix and cook on low for a further 5 minutes.
• Take off heat and mix in mayonnaise and mustard . Season with salt and pepper to taste. Allow to cool to room temperature.
• Beat eggs and milk and add to other ingredients. Add 1/2 of the cheese. Stir to combine.
• Defrost pastry. Grease 2 quiche/pie tins and line with pastry. Divide egg mix evenly between the 2 tins.
• Top with sliced tomato and remaining grated cheese.
• Cook in a preheated oven (200°C/400°F) for 25-30 minutes or until golden and set.

AMAZING SPINACH BACON QUICHE

Steps:

• Preheat oven to 400 degrees.
• Place crust into pie pan.
• Poke small holes all over the crust with a fork to prevent your crust from bubbling up while baking.
• Chill the crust for about 15 minutes in the fridge.
• Bake the crust for about 15 minutes.
• While the crust is chilling and baking mix together the spinach, bacon, milk, eggs, cheese, and salt a pepper.
• Pour into pie crust.
• Bake in oven for about 1 hour or until the top of your quiche is browned.