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Mini Quiche With Bacon & Cheese

These Mini Quiche With Bacon & Cheese are perfect for freezing and fast apps, or to serve right off the grill, nice and hot. Ohhh thinking of the gooey cheese, and the crisp pastry, I am really glad that I make extra, I may just sneak a couple out of the freezer right now and snack before the big Christmas Brunch. What's your favorite make ahead meal? Leave a comment and tell us.

Serves: Makes 20
Total Time: 45 Minutes

    Ingredients
  • 7 eggs
  • 3/4 cup of cream
  • 1 package phyllo pastry
  • 6 slices bacon, cooked crisp
  • 2 cups of shredded cheese, cheddar, gouda, havarti are all good choices
  • 2 tbsp. fresh snipped chives
  • 2 tsp. garlic powder
  • salt and pepper to taste
  • nonstick spray
    Directions
  1. Preheat your grill to 350°F and prepare for indirect grilling.
  2. Spray a muffin tin with nonstick. Using a pizza cutter slice a pile of 3 to 4 sheets of defrosted phyllo pastry into squares that fit into the cup of a muffin tin. Fill the cups of the prepared muffin tin with the phylo squares.
  3. In a large bowl, whisk together the eggs, add the cream, chives, garlic, salt and pepper. Add the bacon and half of the cheese.
  4. Carefully fill each phyllo cup until 2/3 full of the egg mixture. Top each cup with the remaining cheese.
  5. Bake the cups over indirect heat for 20 minutes, turning the muffin tin 180° about half way through the cooking.
  6. They're ready to come off once the tops have set, or they're firm to the touch.
  7. Allow the mini quiches to cool completely before freezing for later use, or serve them right from the grill.
  8. To reheat, grill over indirect heat, or on warming rack of the grill for 15 to 20 minutes, or until heated through once more.
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