Mini Bacon Quiches Recipes

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MINI BACON CHEESE QUICHE WITH PUFF PASTRY



Mini Bacon Cheese Quiche With Puff Pastry image

Make these tasty mini bacon cheese quiche snacks in mini muffin tins. Quick to make using pre-made puff pastry, serve for breakfast, lunch, dinner, or as appetizers.

Provided by Harriet

Categories     Breakfast     Sides     Snacks

Time 30m

Number Of Ingredients 9

3 sheets of frozen pre-rolled puff pastry 24cm (9.4 inches) thawed (or use homemade rough puff pastry (see notes below))
210 grams (7.5 ounces) bacon (fat and rind removed)
60 grams (3/4 cup) cheddar cheese (grated )
4 spring onions (finely sliced)
3 large eggs
2/3 cup cream
1/2 cup milk
1/4 teaspoon salt or to taste
Freshly ground black pepper to taste

Steps:

  • Heat a little oil in a medium frying pan and cook bacon until brown. When cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
  • Finely slice the spring onion and grate the cheese. Put these aside.
  • Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
  • Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
  • If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
  • Place the rounds in the cups of the prepared muffin tin. Carefully push the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin. Note: You don't need to blind bake the pastry before adding the filling.
  • Divide the onions, bacon, and cheese evenly between the pasty-lined muffin cups.
  • Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
  • Place in the preheated oven and bake for 20 minutes or until golden brown.
  • Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack.
  • Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 mini quiche, Calories 292 kcal, Carbohydrate 14 g, Protein 4 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 142 mg, Fiber 1 g, Sugar 1 g

MAKEOVER MINI BACON QUICHES



Makeover Mini Bacon Quiches image

I asked the Taste of Home Test kitchen to help lighten up the Mini Bacon Quiches recipe my friends and family love-but not to touch the bacon! Calories, fat and sodium were slashed-but not one lick of real bacon flavor! -Julie Hieggelke, Grayslake, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 large egg, lightly beaten
1/2 pound sliced bacon, cooked and crumbled
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded reduced-fat cheddar cheese
1 small onion, finely chopped
1/4 teaspoon garlic powder
Dash cayenne pepper
Dash pepper
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

  • In a small bowl, combine the first nine ingredients. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture., Bake at 350° for 8-10 minutes or until filling is set and shells are lightly browned. Serve warm.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 77mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

MINI BACON QUICHES



Mini Bacon Quiches image

Bite-size and brimming with bacon and cheese, these melt-in-your-mouth tidbits are easy for guests to handle, and they look so colorful on a buffet. Nobody can stop with just one.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen.

Number Of Ingredients 12

1 package (15 ounces) refrigerated pie pastry
2 teaspoons all-purpose flour
1 egg, lightly beaten
1/2 pound sliced bacon, cooked and crumbled
1/2 cup ricotta cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 small onion, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon salt
Dash pepper
Dash cayenne pepper

Steps:

  • Sprinkle each pastry crust with 1 teaspoon flour; place floured side down on a lightly floured surface. Cut 12 circles from each crust, using a 2-1/2 in. round biscuit cutter. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray; set aside., In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoon of mixture into each prepared crust. Bake at 400° for 14-18 minutes or until filling is set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 163mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

MINI QUICHES



Mini quiches image

Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them

Provided by Lulu Grimes

Categories     Afternoon tea, Buffet, Lunch, Snack

Time 1h20m

Yield Makes 18-20

Number Of Ingredients 8

300g shortcrust pastry
plain flour , for dusting
4 rashers back bacon , fat trimmed, chopped
oil , for frying
100g gruyère cheese , grated
2 medium eggs
125ml double cream
18-20 mini tartlet tins

Steps:

  • Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
  • Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
  • Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

CRUSTLESS MINI QUICHE RECIPE



Crustless Mini Quiche Recipe image

Trust us, no one will miss the crust when they taste our Crustless Mini Quiche Recipe. With bacon and tomatoes, our mini quiche recipe is enormously tasty!

Provided by My Food and Family

Categories     Home

Time 22m

Yield 12 mini quiches

Number Of Ingredients 7

6 large eggs
1/2 cup milk
1/2 cup diced tomatoes and green chiles
1/4 tsp. ground pepper
1/2 cup KRAFT Shredded Cheddar Cheese
5 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cooked crisp and crumbled
season to taste

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
  • Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
  • Bake in the oven for 17 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

MINI QUICHES



Mini Quiches image

Provided by Duff Goldman

Categories     appetizer

Time 1h45m

Yield 24 mini quiches

Number Of Ingredients 13

Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
2 sticks (1 cup) cold unsalted butter, cubed
Up to 1/2 cup ice water
4 ounces thick-cut bacon, diced
3 large eggs
1/2 cup whole milk
1 cup crème fraîche
Ground white pepper
1/2 cup grated fontina cheese
2 tablespoons chopped fresh chives, plus more for garnish
1/2 cup cream cheese, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
  • In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
  • Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
  • In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
  • To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
  • Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.

MINI BACON QUICHES



Mini Bacon Quiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 24 mini bacon quiches

Number Of Ingredients 7

1 14-ounce package refrigerated pie dough (2 sheets)
All-purpose flour, for dusting
4 slices bacon
4 large eggs
1/4 cup heavy cream
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping

Steps:

  • Preheat the oven to 350˚. Roll out 1 sheet of pie dough on a lightly floured surface until very thin and about 14 inches in diameter. Cut out 12 rounds with a 2 3/4- to 3-inch cookie cutter. Repeat with the remaining sheet of pie dough. Press the rounds firmly into each cup of a 24-cup mini-muffin pan (preferably nonstick). Lightly prick the bottoms and sides with a fork.
  • Bake the crusts until lightly browned, 12 to 15 minutes. Let cool slightly.
  • Meanwhile, cook the bacon in a small skillet over medium heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. Whisk the eggs, heavy cream and a pinch each of salt and pepper in a bowl until well combined.
  • Sprinkle the bacon in the bottom of each crust. Fill with the egg mixture and top with chives. Bake until just set, about 15 minutes (it's OK if some egg leaks through the pastry). Let cool 10 minutes, then remove from the pan.

MINI SPINACH, BACON, CHEESE QUICHES



Mini Spinach, Bacon, Cheese Quiches image

A delicious, crust-free mini quiche perfect to use when you have a little leftover bacon and fresh spinach. Choose good quality cheeses freshly grated (I used Beecher's Marco Polo in place of mozzarella and Parmesano-Reggiano) and these will be even better. Prep time is if you are using leftover bacon.

Provided by griffjs

Categories     Breakfast

Time 55m

Yield 10 mini-quiches, 3-4 serving(s)

Number Of Ingredients 11

3 slices bacon, crisply cooked and crumbled
1 tablespoon bacon grease or 1 tablespoon olive oil
1/4 cup onion, diced
5 ounces fresh spinach, chopped
1/8 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1 cup parmesan cheese, grated
3 eggs

Steps:

  • In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
  • Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
  • Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
  • Combine cheeses in a large bowl.
  • Add eggs and stir until well blended.
  • Add cooled spinach mixture. Stir to combine.
  • Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
  • Bake at 350 for 40 minutes until filling is set.
  • Let stand for 10 minutes, then run a thin knife around edges to release.
  • Serve warm.

BACON MINI QUICHE



Bacon Mini Quiche image

Provided by My Food and Family

Categories     Home

Time 28m

Yield 6 servings, 4 quiche each

Number Of Ingredients 7

6 strips OSCAR MAYER Bacon
2 pie crust shells (9 inch), at room temperature
2 eggs
1/2 cup light cream
2/3 cup shredded Swiss cheese
2 Tbsp. thinly sliced scallions
salt and pepper to taste

Steps:

  • Preheat your oven to 375°F.
  • Cut the bacon into 1/4-inch-thick slices.
  • Drop the sliced bacon into a hot skillet over medium heat. Fry, stirring frequently, until crisp. Drain the bacon bits on a paper towel.
  • Use a 2-1/4-inch round cookie cutter to cut the pie crusts into 24 rounds for the quiche crusts. (If you don't have a cutter that size, find a lid or glass that diameter to use.)
  • Gently push each pastry round into a mini muffin pan cup to fit the cavity and form a shell.
  • Beat the eggs and cream together until well blended. Then, stir in the bacon, cheese and scallions. Season with the salt and pepper.
  • Spoon about a tablespoon of the egg mixture into each pastry-lined cup.
  • Bake for 12 to 13 min. (Crusts will just start to brown slightly and the egg mixture will puff up, then flatten back out.)
  • Serve warm or at room temperature.

Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 500 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 13 g

MINI BACON EGG CHEESE QUICHES



Mini Bacon Egg Cheese Quiches image

What a cute,fun to make recipe!! This is just cool,using muffin tins for meals is always inteeresting. Isnt it? 8)

Provided by OceanIvy

Categories     < 60 Mins

Time 45m

Yield 30 mini quiches

Number Of Ingredients 11

1 large egg, beaten
1/2 cup milk
1/4 teaspoon salt
1 dash pepper
1/2 cup cheddar cheese, shredded
2 slices cooked crumbles bacon
2 1/2 tablespoons onions, minced
1 tablespoon greed pepper, minced
1 (3 ounce) package of softened cream cheese
1/2 cup softened butter
1 1/2 cups all-purpose flour

Steps:

  • Combine the butter and cream cheese.
  • Cream until smoothy.
  • Add in flour,mix well.
  • Form the dough into 30 1 inch balls.
  • Put the balls in lightly greased muffin tins.
  • Press dough in cups,to form a shell.
  • With a fork,pierce bottoms,sides of shells.
  • Bake shells at 400 degrees for 5 minutes.
  • Let cool.
  • Combine the first 8 ingredients.
  • Stir mixture well.
  • Pour into the ready made shells.
  • Bake at 350,for 20 minutes.

MINI BACON QUICHE MUFFINS



Mini Bacon Quiche Muffins image

Mini bacon quiche muffins are a quick morning breakfast idea without the crust.

Provided by Lorena Sestayo

Categories     Crustless Quiche

Time 55m

Yield 12

Number Of Ingredients 9

12 slices bacon
½ medium onion, minced
3 cloves garlic, minced
1 cup 2% milk
5 large eggs
¼ cup heavy cream
1 cup frozen chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
  • Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
  • Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
  • Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
  • Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
  • Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.7 g, Cholesterol 105.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 9.7 g, SaturatedFat 5.3 g, Sodium 319.5 mg, Sugar 1.5 g

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MINI BACON AND CHEESE QUICHES – AMY KAY'S KITCHEN
2013-12-19 In a small bowl, combine the remaining ingredients. Spoon about 1 tablespoon of mixture into each prepared crust. Bake in the lower third of a preheated 400° oven for 14-18 minutes or until filling is set. Cool for 5 minutes before removing from pan to a …
From amykayskitchen.com


MINI BACON AND TOMATO QUICHES - PUREWOW
1. Make the Crust: Preheat the oven to 425°. Lightly grease a standard-size muffin tin. In a medium bowl, toss the hash browns with the butter and salt until well combined. 2. Place 2 tablespoons hash browns into each cup of the muffin tin. Press gently into the base to form a …
From purewow.com


MINI QUICHE LORRAINE - BAKE PLAY SMILE
2021-09-08 Thermomix Method. Preheat the oven to 200 degrees celsius (fan-forced). Lightly grease 24 holes in a mini muffin tray or patty pan tray. Set aside until needed. Cut round holes from the puff pastry sheets using a pastry cutter (about 6 holes per sheet). Press the pastry circles into the mini muffin tins.
From bakeplaysmile.com


BACON & CORN MINI QUICHE - MUMMY IS COOKING
2018-01-26 In a bowl, add bacon, corn, onion, parmesan cheese, 1/4 cup of the cheddar cheese and eggs. Mix together until egg whisked. Ladle tablespoonfuls into each muffin round on top of the pastry. Top with cheddar cheese. Bake in preheated oven for 20-25 minutes, or until cheese on top is golden brown and pastry is cooked.
From mummyiscooking.com


BACON MINI QUICHE - SMART PARTY PLANNING
Instructions. Preheat oven to 350 F and prepare muffin tin. Use wood rolling pan and roll each slice of bread to about 5 mm. Brush each slice of bread with butter. I recommend using butter so quiches won't be to dry. Put each slice of bread buttered-side down into the muffin pan.
From smartpartyplanning.com


SPINACH AND BACON MINI QUICHES – GRAIN-FREE LUNCH IDEA
2022-03-27 Preheat oven to 350F (180C) and grease a 24 mini muffin pan. In a large bowl, whisk eggs and milk. Add in chopped spinach, shredded cheddar, chopped bacon, and pepper. Give it a quick mix to combine all ingredients. Distribute egg mixture evenly into muffin pan cups.
From momables.com


RECIPES - MINI QUICHES WITH BACON & MUSHROOMS - APPLEGATE
Instructions. Preheat the oven to 450°F. Lightly oil 48 mini muffin cups. Put the garlic cloves in a food processor and pulse until finely chopped. Add the quartered mushrooms to the processor and pulse until finely chopped. Transfer the mixture to a bowl. Change the blade on the food processor to the grater attachment and grate the cheese ...
From applegate.com


BACON AND EGG MINI QUICHES - FARMER AND THE COOK
2018-09-25 Preheat the oven to 180 Celcius. Cook the onion and bacon in a pan and combine the eggs and cream, salt and pepper in a jug. Cut out 12 round holes of pastry and fit into a mini muffin tray (after you have sprayed it with oil spray). Place a teaspoon of the bacon and onion mix into each pastry cup.
From thefarmerandthecook.com.au


BACON-CHEDDAR MINI QUICHES - GREATIST
2021-09-27 Remove all but 2 tablespoons of fat in the pan. Set the frying pan back over medium heat and cook the leeks, stirring occasionally, until softened, about 5 minutes. Cool slightly, about 5 …
From greatist.com


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