Monday, August 23, 2010

Quiche Tarts

Let it be known that I don't love quiche, but I was once assigned to bring something for breakfast for a group of ladies and found this recipe for "Quiche Tarts" from, made a few changes, and quickly learned that they are basically mini-WT quiches that even I like.

I have made them several times for groups and they seem to be received very well.  Best thingabout this recipe is it is easily time, I added chopped tomatoes and jalapenos for a little kick, and it was great! You can also add/substitute sausage, or ham, or take out the meat completely and add some chopped broccoli and tomatoes for a vegetarian version.

1 (8 ounce) package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded cheese (obviously, beinga  quiche, the original recipe calls for swiss, but I prefer cheddar)
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough (if you use the big ones, I suggest halving them)
3/4 cup (or so) crumbled bacon (being W.T., I like mine from a bag, but you could cook 5 or 6 slices of bacon and crumble it your self)


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.  (I use Butter flavor Pam and it works great)

2. Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in cheddar cheese and green onion, and set aside.

3. Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle some bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.

4. Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.