Quiche Lorraine

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I have made mini quiches like these for years and then lost the recipe. Found this one and used it to get correct amount of eggs & cream. I made some changes: I use Half & Half instead of cream and Swiss Cheese instead of Gruyere. You don't have to pre-bake the shells. I saute the chopped onions in a little butter until tender. Then put the crumbled bacon, cheese & onions into the shells. Mix the eggs, Half & Half, teaspoon or so of dry mustard and pour into the shells filling almost to the top. Bake at 350 degrees 15 to 20 minutes until puffed and crusts are lightly browned. You can also use sausage in place of bacon for a different taste.

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I would definitely not make these again. Although they were definitely tasty, they reward just wasn't worth all the hassle. First you cut out the pie crust, form them in the mini muffin tins, bake and then you have to attempt to get the batter into the itty bitty tins. Whether I poured the egg mixture from a glass measuring cup or spooned it in, it went all over the tin because of the chunks of bacon and cheese. I could conceivably make these again, but I would use regular size muffin tins and use these as a meal rather than an appetizer.

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Just made these exactly as written. They are excellent. One pre-made pie crust in the box of two makes 24. I added more cheese, cream and 2 eggs to stretch it to make another 24 with the other pie crust. Still had some left over and poured it into an 8x8 pan and made a crustless quiche. Would definitely make again.