Monday, November 19, 2012

Mini Quiche

The holidays are arriving fast, which means you may be in the position where you will have to make food to bring to parties. Over the weekend I tried out a new recipe that ended up being a crowd pleaser. You could make multiple varieties of this dish, depending on who your audience is and what they like to eat! I got the recipe from, and changed it up a bit per usual.

Mini Quiche

Ingredients (makes 36 mini quiche in 2 flavors):
1 cup light cream
3 eggs
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
6 strips of low sodium bacon
1/4 of a red bell pepper
1/2 of a small yellow onion
1/2 of a 17.3 oz package of Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/2 cup shredded gruyere cheese
1/2 cup shredded sharp cheddar cheese

Preheat your oven to 400ยบ. On a lightly floured surface, roll your puff pastry until it is a 12x12" square. Cut the pastry into 36 2x2" squares. place each puff pastry square into a well greased mini muffin/cupcake tin. Cook the bacon in the microwave (fastest way) for 2 minutes on each side and then finely chop or crumble once it has cooled. Cut your onion and pepper into very finely diced even pieces. Mix together the cream, eggs, and spices with a whisk. In the bottom of half of the puff pastries, add your chopped bacon, about a tablespoon of the egg mixture, and a dollop of the sharp cheddar. In the other half of the puff pastries, add the peppers and onions, about a tablespoon of the egg mixture, and a dollop of the gruyere cheese. Bake for 15-20 minutes or until the cheese is melted and the puff pastry is golden brown. 

Nutrition Facts for 1 quiche piece:
Calories: 52
Total fat: 10.5g
Cholesterol: 26.1mg
Sodium: 64.8mg
Carbohydrates: 0.2g
Protein: 2.9g

Enjoy :)