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)
¾ cup Asiago cheese, shredded, divided
4 strips crisp bacon, crumbled
1 cup fresh spinach, finely shredded
½ cup mushrooms, diced
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!