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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Found this recipe at cdkitchen online. I love quiches and especially the Swiss quiches. This would be great to make and then freeze leftover quiches for a quick week day breakfast. Ingredients:
15 ounces pkg. pie crusts, refrigerated |
1 1/2 cups swiss cheese, shredded |
2 tablespoons green onions, sliced |
1 tablespoon bacon, cooked and crumbled |
2 eggs |
1/2 cup milk |
1/4 teaspoon salt |
1 dash nutmeg |
Directions:
1. Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray.
2. Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-1/2 inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.
3. Place 1 tablespoons cheese in each cup, top each with a few onion slices and crumbled bacon. In a 2-cup measuring cup; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.
4. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.
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