One of the options for the Month-of-Recipes focus was eggs.
One person thought that would be a good topic. One. Someday, I’ll share
multiple egg recipes just to show people the range.
In our household, quiche is on the menu about once a month.
And when there’s a party going on…all I can say is, why would you buy those
little frozen quiches that taste like they were frozen at the same time as
wooly mammoths?
Are these a bit more work? Surely. But the compliments will
flow like beaten egg yolks!
Sharon’s Quiche (makes more
than 12 mini quiches)
1 piecrust
¾ cup
Asiago cheese, shredded, divided
4 strips
crisp bacon, crumbled
1 cup
fresh spinach, finely shredded
½ cup
mushrooms, diced
4 eggs
1 cup
heavy cream
1 large
green onion, diced
1 teaspoon
nutmeg
salt and
pepper
Preheat
oven to 375°. Cut rounds from piecrust to
fit in the bottom of the muffin pan.
Put piecrust
in pan gently. If you press it in too hard it will be difficult to get it to
release.
Sprinkle
bottom of each round with ¼ cup of the Asiago cheese. Put bacon crumbles over
cheese.
In a small
skillet, sauté the spinach and mushrooms. Drain. Put spinach/mushroom mixture on
top of bacon.
Whisk
together eggs and cream. Add onions, nutmeg, salt, and pepper. Mix in ¼ cup
cheese.
Pour over
veggies. Sprinkle last ¼ cup of cheese over the top.
Bake for 45
minutes-one hour until risen, brown, and done in middle (insert knife to check
when middle doesn’t jiggle when you move pan).
DH’s Rating: 5
Tongues Up DH loves my quiche
as a whole pie or in mini form. I think it’s because of my secret
ingredient--nutmeg!
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