Are you starting to plan your meals for the Holidays? You might be entertaining and it is the time of the year when some people are stressed out when they have many guests coming to their home. You could make appetizers in advance, like these Bacon and Cheese Mini Quiches and freeze them. The day of the party just reheat them.
These are quick to make because I am using the Tenderflake Mini-Tart Shells. My filling is bacon, eggs, cream, peppers, onions, kale and feta. You could use anything that you like in a quiche. The base is always the same but if you prefer ham, use it instead of bacon. Gruyere cheese would be very nice also instead of the feta. Just use your imagination or what is left in the fridge when your make these mini quiches.
Are you entertaining this year for Holidays?
Ingredients:
18 Tenderflake Mini-Tart Shells
4 strips Maple Leaf bacon
2 eggs
3/4 cup table cream
1/4 cup, red bell pepper, diced
2 green onions, diced
1/4 feta cheese, diced
2 tbsps kale, thinly sliced (optional)
Directions:
1- Preheat to 375F.
2- Cook the bacon until crisp in the microwave. Crumble into small pieces
3- Place the Mini-Tart Shells on a baking sheet.
4- Divide the bacon and feta cheese into the shells.
5- In a medium bowl mix the eggs with a fork. Add the cream, bell pepper, green onions and kale. Divide into the shells.
6- Bake at 375F on the lower rack for 18-20 minutes until quiche is set.
7- Remove the the oven and let rest at room temperature for 10 minutes before serving.
Disclosure: I am a member of the MLF Connects program. As part of my participation in this program I have received compensation, however all opinions on La Cuisine d'Hélène are my own.
