Recipe for Marvelous Mini Quiches

As the holiday season kicks off, we here at Metro Parent thought it was the perfect time to share some of our favorite family recipes with you. Here, sales and marketing assistant Leslie Gora shares the story behind this yummy appetizer – and gives you the how-to so you can make these for your family this year.

The story

You know a recipe is a treasured family favorite when it doesn’t even exist on paper. Every holiday season, the whispering begins … “Will there be mini quiches?” And the answer is always, “Yes!” This recipe has been tweaked and adjusted over the years; its humble beginnings come from one of the first recipe books my parents ever received (circa 1974) and it has only gotten better over the years. After all, when the “crust” is a flaky biscuit, how can you even question its goodness?

Ingredients

  • 1 cup whipping cream
  • 2 eggs
  • 1/3 tsp. salt
  • 1/4 tsp. sugar
  • 1/8 tsp. red pepper sauce
  • 1/2 lb. bacon
  • 1 cup shredded cheddar cheese
  • A bunch of green onion
  • A bunch of parsley
  • 2 containers Pillsbury Grands! Jr. Golden Layers Flaky Biscuits (each makes 10)
  • Nonstick cooking spray

*You will need a mini muffin/cupcake pan

Directions

  1. Dice bacon into small bits and place it into a medium fry pan. Cook bacon on medium heat until done (keep in mind you don’t want the bacon to get dry and crispy). Drain the fat and set bacon aside.
  2. Finely dice the green onion and chop the parsley.
  3. Whisk together whipping cream, eggs, salt, sugar and red pepper sauce.
  4. Peel open the containers of biscuits. Peel the flaky biscuits in half (to double the amount).
  5. Coat pan with cooking spray and press a layer of biscuit into each mini cupcake mold (leave a little bit of the biscuit poking above the edge of the cupcake mold).
  6. Take a pinch of bacon, cheese and green onion and place in each cupcake mold.
  7. Pour in the whisked mixture of egg and cream, making sure you don’t fill to the top – as the egg will puff up when baking. Place a small sprig of parsley on top along with a small sprinkling of cheese.
  8. Bake at 350 F for 12-15 minutes. You will know the mini quiches are done when you see the egg has puffed a little and the biscuits are lightly browned.
  9. Remove from oven, set aside to cool.
  10. Repeat steps 7-9 until all of the biscuits are used. Should make 40 mini quiches.

Like this post? Check out these other posts:

Corn Chowder             Sinful French Silk Pie              Perfect Holiday Sugar Cookies

Crazy good corn chowder      Sinful French silk pie         Perfect holiday sugar cookies

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