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.


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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