Individual Bacon and Cheese Quiche

I made this recipe because I had limited food in the house (it is once again time to go grocery shopping--I hate grocery shopping) but I happened to have everything I needed to make these mini quiches. Little did I know just how freaking amazing these things are! Cream cheese and eggs, a match made in heaven! When I asked Eric what he thought of them, he just looked down at his empty plate, chewing his last bite, then looked up at me again. Enough said.

Recipe adapted from here.

Ingredients:
5 slices bacon, cooked and crumbled
1 8-ounce package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup cheddar cheese, shredded
salt, to taste
pepper, to taste
1 can Pillsbury Grands refrigerated biscuits (8 count)

Directions:
Preheat oven to 375 degrees. Grease muffin tin with cooking spray.

In a small bowl, beat cream cheese until smooth. Add eggs and milk and continue to beat until well combined. Stir in cheddar cheese.

Roll out each biscuit into 5-inch rounds. Place a biscuit in a muffin cup and firmly press the dough to the bottom and sides of the tins. Sprinkle half of the crumbled bacon in the bottom of each muffin cup. Divide egg mixture evenly between the cups.

Bake for 21 to 26 minutes or until the egg filling has set and the edges of the biscuit cups are a golden brown. Sprinkle the remaining bacon on top of the mini quiches, lightly pressing it into the centers.

Remove cups from pan and serve.

Since I was only feeding Eric and myself, I didn't really want to make 8 individual quiches so I halved the recipe and made 4 quiches and 4 monkey bread muffins--dinner and dessert!

Enjoy!

~Krissy

More Quiche Recipes:
Ham and Broccoli Quiche
Spicy Sausage and Spinach Quiche
The Pizza Quiche
Quiche in a Mug

The Pizza Quiche

So I have a confession. I didn't actually make this dish. But I did email it to Eric's mom--I get points for that, right? I just haven't had the time or motivation to cook lately. But I wanted to share this recipe because this may just be my new favorite quiche, and if you've had my spicy sausage spinach quiche or Edye's ham and broccoli quiche, you know that's saying a lot. 

This is a slight variation of this recipe.

Ingredients:
1 8-ounce can crescent rolls or store-bought pastry crust
1 medium red pepper, diced
1 tablesppon olive oil
1 garlic clove, minced
1/2 cup shredded Parmesan cheese
1/2 cup frozen or canned spinach, thawed, drained, and chopped
5 eggs, slightly scrambled
1/4 cup sliced pepperonis, cut into strips
1/4 cup milk
1 teaspoon dried parsley
1 teaspoon dried basil
pepper, to taste

Directions:
Preheat oven to 375 degrees.

Divide the crescent roll dough into eight triangles and line the bottom and sides of a 9-inch pie pan with the dough.

Saute the red pepper in the oil until tender. Add the garlic and cook 1 minute; remove from heat. In a bowl combine the eggs, cheese, spinach, pepperoni, milk, and spices. Stir in red peppers and garlic. Pour the mixture into the pie pan.

Bake for 25 to 30 minutes or until a knife inserted in the center of the quiche comes out clean. Let stand for 5 minutes before serving.

Enjoy!

~Krissy

The Tale of Two Quiches

There once were two quiches with flaky crusts, fluffy eggs, and array of meats and vegetables . . . 

I've been making quiches for years, but I don't have any real recipe. It's four eggs, about a cup of heavy cream, half and half or whole milk--which ever I have on hand (usually whole milk)--and whatever odds and ends I have in the fridge--leftover chicken, lunch meat, a stray sausage or two, bacon, a healthy dose cheese, an array of vegetables, sometimes onion, sometimes minced garlic, if I feel like it I'll go through my spices, basil, oregano, rosemary, thyme, etc . . . I also usually don't use a pastry crust--I know, it's not a real quiche without the crust. But Eric's mom uses a crust and she has a recipe from her brother that is delicious. So here is her recipe and my kinda recipe.

My Spicy Sausage Spinach Quiche:
Ingredients:
1 store-bought, refrigerated pie crust
4 eggs
1 cup whole milk (half and half or heavy cream)
2 or 3 Echrich Jalapeno Cheddar Smoked Sausage, chopped into bite-size pieces
1 1/2 cup sharp cheddar cheese
1/2 cup frozen spinach, thawed, drained, and chopped*

Directions:
Preheat oven to 375 degrees. Line a pie dish with the pie crust.

Bake the empty pie crust for 5 to 8 minutes. You don't have to do this step, but we discovered it gives you a firmer, less soggy bottom crust for your quiche.

Place the cheese, sausage, and spinach in the bottom of your pie crust. Beat the eggs and milk together in a bowl then pour into pie crust.

Bake for 40 to 45 minutes or until the egg sets in the center.

*Make sure your spinach is well drained or else your quiche will come out watery and runny.

Spicy Sausage and Spinach Quiche

Edye's Ham and Broccoli Quiche:
Ingredients:
1 store-bought refrigerated pie crust
4 eggs
1 1/2 cups half and half
1 1/2 cup cubed cooked ham
1 cup frozen broccoli florets, thawed, drained, and chopped*
1 1/2 cups cheddar cheese

Directions:
Preheat oven to 375 degrees. Line a pie dish with the pie crust.

Bake the empty pie crust for 5 to 8 minutes. (Again, not necessary but helpful)

Place 1 cup of  the cheese, ham, and broccoli in the bottom of your pie crust. Beat the eggs and half and half together in a bowl then our into pie crust. Sprinkle the remaining cheese on top.

Bake for 40 to 45 minutes or until the egg sets in the center.

*Again, make sure your broccoli is well drained or else your quiche will come out watery and runny.

Ham and Broccoli Quiche

Both quiches were a success.

Enjoy!

~Krissy