I don’t claim to be a chef.
Because sometimes my food, while it tastes really good, is not all that pretty.
And I don’t claim to be a photographer.
Because sometimes my food is ugly and so are my pictures.
So you might guess there is no photo to go with this recipe.
Because the quiche….
were just….
ugly.
Next time I will make them prettier.
And next time I will take a picture of them BEFORE all eight of my men DEVOUR them.
Because, after all, they tasted good.
Here’s the skinny on the not-so-skinny mini quiche.
Bacon Egg and Cheese Mini-Quiche
You’ll need:
- 4 eggs
- 4 strips bacon
- 1/4 cup milk
- 1/4 cup grated cheddar cheese
- pie crust dough
Instructions:
- Cook a pound of bacon. I do mine on a sheet pan in the oven. 425 degrees til done. Super easy! Drain on paper towels and let cool. Why cook a pound? Because you have people in your house that will smell it and then come into the kitchen and ask for some……
- Generously butter a 24 cup mini-muffin pan.
- Use a mini-scalloped-edge round cutter to cut out 48 circles. If you don’t have one, use whatever works. (You may have to roll out your dough again to be able to get that many circles. I did.)
- Place one circle in the bottom of each muffin cup.
- Whisk the eggs and milk together and add some salt and pepper.
- Crumble four (or more if you prefer) slices of bacon directly into the egg mix, then throw in the cheese.
- Pour into each muffin cup ONLY UP TO HALF FULL. (If you don’t, you’ll be like me, cleaning egg off the bottom of your oven….)
- Place the other pie crust circle on top.
- Bake at 400 til tops are starting to turn golden.
MMMMMMmmmmmmm. Good.
Hug your babies,
What a cute idea–to do them in a mini muffin pan!! All of my men LOVE bacon too.
What brand of pie crust are you using when you don’t make your own? My stores aren’t consistent with the brands they carry and I get a different result every time….
Hey Rachel! I usually just buy the Pillsbury refrigerated pie crust. They’re easy to just unroll and then cut out the shapes, etc.