Photo: Mini Artichoke and Gruyere Quiche Recipe
Ingredients
- 2 tablespoons butter, softened, plus 4 tablespoons, melted
- 3/4 cup crushed buttery crackers (about 16 crackers), such as Ritz
- 4 slices bacon
- 1 tablespoon chopped green onions, white and light green parts
- 1/2 cup chopped marinated artichoke hearts, drained
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 1/2 cup (2 ounces) grated Gruyere cheese
Directions
Preheat the oven to 300 degrees F. Grease a 12-cup mini-muffin tin with the softened butter.
In a small bowl, combine the cracker crumbs and melted butter, then divide the mixture evenly among the muffin cups, pressing the crumbs up the sides.
In a medium skillet over medium-high heat, brown the bacon for 5 minutes, turning once. Then remove from the pan and drain on some paper towels. Add the green onions and saute for 3 minutes. Add the artichokes and cook for 2 minutes more. Crumble the bacon and add back into the mixture. Then allow the mixture to cool for 2 to 5 minutes.
Beat together the milk, salt, pepper and egg. Add this to the cooled bacon mixture. Spoon the mixture into the muffin tin evenly over the cracker crumbs, filling the cups three-quarters full. Sprinkle the grated cheese on top. Bake the quiches until they are just set in the middle, 15 to 20 minutes, watching carefully so as to not over bake. Serve hot or warm.
Cook's Note: The quiches can be stored, covered, in the refrigerator for up to 3 days, or in the freezer for a month. Warm them in the oven before serving.
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By Helena Handbag
Mill Valley, CA
on May 04, 2013
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I also ended up with a greasy mess. The quiches fell apart. Way too much butter or bacon or something, not enough egg? Also, I'm wondering how you brown bacon in 5 minutes, then are able to crumble it?? Learned another lesson -- don't make stuff for a party for the first time!
By VAFoodie79
on January 19, 2013
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This recipe has good potential, but I'm making modifications next time. I love butter as much as the next person, BUT this may be a little too much. Next time I will be trying this with more egg (I was shocked there was only one egg needed for this recipe!, cutting out a slice of bacon, and using about 2/3 of the butter. The combo of ingredients is great, but the grease and richness make it too much for my taste as-is. I'd love to see how others have modified this for less grease.
By jennydinno_11281795
Green Bay, WI
on December 29, 2012
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I made this recipe according to the actual recipe but found, with my second batch, a much simpler and less sloppy way to get the same results. Make the crust as stated. Cook your bacon and chop. Mince your marinated artichokes. Grate your cheese. I used baby swiss because Gruyere is very expensive in my town. Place the buttery cracker crumbs in the mini cake cup tins as Paula says. Mix the egg, milk mix. This is where my recipe differs. Place a little minced bacon,artichoke and grated cheese into the cracker crumb shell. Then pour egg, milk mixture evenly into the mini tins filled with the artichokes, bacon and cheese. Bake according to directions. Same results, much less mess and the cheese topping won't separate from the bottom. Got great reviews from the family. They all wanted the recipe.
Read all 6 reviews