A while back for Oscar night, I made a veritable feast (more on this in the coming days) for an intimate gathering we had. I wanted to make fancy party appetizers (since let’s be honest, when else would I have the opportunity?) and nothing seems more apt for a party than mini quiches. All that was missing was a cater-waiter in tails serving them off a small plate balanced perfectly on his arm. And in typical fashion, I couldn’t make just one type of mini quiche… I had to make two!
So today, a quick recipe for mini quiches – bacon and cheese (or quiche lorraine if you’re going for the fancy vibe) and mushroom. Both were fantastic, though I’m partial to anything with bacon in it.
For this recipe, you’ll need first to prepare your dough. I looked through a lot of recipes for crusts before deciding on this one and I was very impressed with it! It was easy to make (especially when I was making batch after batch) and had a light, fluffy texture that paired well with the filling. I must say, the ratio of filling to crust was pretty ideal too!
Press a tablespoon or so of the dough into the bottoms of muffin cups and up the sides. Set aside.
– for your bacon and cheese quiches, fry up a ¼ pound of bacon and crumble after cooked. You’ll also need 1 cup grated cheddar or gruyere.
– for your mushroom quiches, sauté 8 oz. chopped button mushrooms in olive oil until tender.
Add a teaspoon of the egg mixture or so to the muffin cups, filling to the top, and top with either bacon/cheese or mushroom. Bake at 375 degrees F for 18 to 20 minutes or until golden brown.
Be warned, these are addictive. Once you pop, the fun don’t stop!
- 1¼ cups Original Bisquick mix
- ¼ cup butter, softened
- 2 tbsp boiling water
- 6 slices bacon, crisply cooked, crumbled
- ½ cup half-and-half
- 1 egg
- ¼ tsp salt
- ½ cup shredded Cheddar or Swiss cheese
- Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray.
- In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
- Divide bacon evenly among muffin cups.
- In a small bowl, beat half-and-half and egg until well blended. Spoon 1½ teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
- Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.