"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mini Quiches Recipe

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This recipe for Mini Quiches, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Bundy Reed
Added: Saturday, August 23, 2008


3 eggs
3/4 c. cream
1/2 c. red onion, chopped
1/2 c. cheddar cheese
bacon, cooked and crumbled

1 1/8 c. flour
1/2 tsp. salt
1 (4 oz.) stick butter
3 Tbsp. ice water


Preheat oven to 350. Grease muffin tin (12).

CRUST: Place the flour, salt, and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Dump the mixture in mixing bowl and add the ice water in by hand. Hand mixing makes a more tender crust. Refrigerate crust until ready to roll out. You can make the crust a day ahead and bring it to room temperature before rolling out.

Cut 12 circles (3 diameter) and place in muffin tin.

FILLING: Mix the eggs and cream together. Divide the onion, cheese, and crumbled bacon evenly among the quiche crusts. Pour egg mixture into prepared crusts. Bake 10-15 minutes, until puffed and golden. Leave in the tins for 5 minutes before transferring to a wire rack to cool.

These freeze well.

From Molly Bundy: Martha's mini-quiches are like gold in your freezer.




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