"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mini Quiche Recipe

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This recipe for Mini Quiche, by , is from Northbay Fellowship Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Latrice Keller
Added: Wednesday, July 1, 2009


2 c.flour
8 oz. shredded sharp cheddar cheese
1 c. cold butter (2 sticks)
2 tbsp.. red pepper flakes
Pinch of salt

3/4 lb. bacon, cooked, drained & crumbled
1/2 c. onion, finely diced
1/4 c. each green & red bell pepper
1-2 fresh jalapeños, with or w/o ribs, finely diced
1 1/2 - 2 c. medium yellow squash, finely diced
3 cloves garlic, peeled, smashed & finely diced
6-8 oz. fresh spinach (about half of a 12-14 oz. bag)
1/2 c. fresh mushrooms, finely chopped
1/2 c. fresh tomatoes, seeded & finely diced
Salt and pepper to taste
4 oz. shredded Swiss cheese

7 eggs
3/4 c. milk
2 tbsp.. flour
Salt and pepper to taste

Preheat oven to 350º . Spray muffin tins with non-stick cooking spray and set aside.
Combine ingredients for crust in a mixing bowl until dough forms. Roll into 3 inch log (similar to a roll of cookie dough), wrap in plastic wrap & refrigerate while preparing filling and custard.
Cook bacon strips on medium heat in a large skillet until crisp, remove from fat and cool. To the bacon fat, add onions and peppers and saute' 5 minutes. Next, add all remaining ingredients for filling, except tomato, saute' 5 minutes. Lastly, crumble bacon into pan and add tomato. Stir to combine and remove from heat.
Combine all custard ingredients in a mixing bowl and beat until mixed.
Remove dough for crust from refrigerator. With a knife, slice dough into 1/4 - 1/2 inch rounds and press into prepared muffin tins, making sure the bottom and sides are as even in thickness as possible. (Hint: Before slicing up all the dough, test 1 slice and check what thickness you want to fill 1 muffin cup.) After pressing crust mixture into muffin cups, stir the Swiss cheese into filling mixture. Spoon 1 1/2 - 2 tablespoons of filling into each crust. Next add custard to each muffin cup with as much mixture as you can. Do not overfill!
Bake for 25 minutes or until egg is well set.

Number Of Servings:
Number Of Servings:
12 - 18
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The proportions of his recipe will be off...I sometimes have filling left over or egg mixture. When this happens I just mix everything together and make a Frittata (like a firm omelet). The crust recipe is also very good for a pot pie, just double or triple the recipe.




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