Monday, March 30, 2009

Individual Quiches


These spinach and bacon quiches are great appetizers, especially because they do not require a fork. When using mini muffin pans, this recipe will make 50 quiches, but if you use a regular sized muffin pan, it will make 12 quiches.



Appetizer Spinach and Bacon Quiches
  • 4 slices bacon
  • 1/2 small onion, diced
  • 1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • pinch salt
  • 1 (15 oz.) container whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 eggs, lightly beaten
1. Pre-heat oven to 350. Spray mini muffin pan.
2. Cook bacon in large skillet over medium-high heat until crisp. Drain on paper towels. Let bacon cool, crumble.
3. In same skillet, cook and stir onion in remaining bacon fat for 5 minutes or until tender. Add spinach, pepper, nutmeg and salt. Cook and stir over medium heat for about 3 minutes or until liquid is gone. Remove from heat. Stir in bacon; cool.
4. Combine cheeses in large bowl. Add eggs; stir until well blended. Add cooled spinach mixture; mix well.
5. Divide mixture into mini muffin pan. Bake 20 minutes or until filling is slightly browned on top. Let stand for 10 minutes on cooling rack. Run a knife around the edges to release the mini quiches. Serve hot or refrigerate and serve cold.


2 comments:

Alex said...

Checking to see if the comments are working, but the quiche looks good!

CoveredInCrafts said...

This is what I get for blog surfing at 1:30 in the morning. YUM!!!! Now I want to eat something... dang it. ;) :D

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