Mini muffin quiches make for the most adorable appetizers ever. And when they're stuffed with bacon and cheddar cheese, they're the yummiest too!
What You Need
Original recipe yields 24 servings
1/2 pkg. (14.1 oz.) ready-to-use refrigerated pie crust (1 crust)
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. flour
2 egg s
3/4 cup half-and-half
2 green onions, sliced
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/8 tsp. pepper
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Let's Make It
Heat oven to 325°F
Shape pie crust into 24 balls; press 1 ball onto bottom and up side of each of 24 mini muffin cups.
Toss cheese with flour in medium bowl; set aside. Beat eggs and half-and-half with whisk until blended. Add to cheese mixture along with onions, bacon and pepper; mix well. Spoon evenly into pastry-lined cups, filling each cup 2/3 full.
Bake 30 to 35 min. or until filling is set and lightly browned.
Enjoy eating appetizers at a social occasion, but be mindful of portion sizes so you don't overdo it on calories.
Roll pastry to 10-inch square on lightly floured surface. Line 8-inch square baking dish with pastry, placing it across bottom and 1 inch up sides of dish. Pour egg mixture into pastry shell. Bake at 325°F 40 to 45 min. or until filling is set and lightly browned. Cut into squares.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.