MINI QUICHE LORRAINE RECIPE | ALLRECIPES
These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.
Provided by Catherine Parnell-Proulx
Categories Breakfast Quiche
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
- Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
- Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
- Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
- Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.
Nutrition Facts : Calories 380.4 calories, CarbohydrateContent 39.8 g, CholesterolContent 80 mg, FatContent 20.1 g, FiberContent 0.1 g, ProteinContent 10.5 g, SaturatedFatContent 6.5 g, SodiumContent 400.8 mg, SugarContent 11.6 g
OREO® MINI CHEESECAKES RECIPE | ALLRECIPES
These bite-sized cheesecakes are easy to make and a big hit at parties. Garnish with melted chocolate or your choice of sliced fruit or berries.
Provided by Katherine
Categories Chocolate Cupcakes
Total Time 3 hours 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 24 miniature cheesecakes
Number Of Ingredients 4
Steps:
- Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
- Beat cream cheese, eggs, and sugar together in a bowl until smooth.
- Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
- Bake in preheated oven until nearly set in the middle, about 15 minutes.
- Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.
Nutrition Facts : Calories 133.8 calories, CarbohydrateContent 11.9 g, CholesterolContent 36 mg, FatContent 8.8 g, FiberContent 0.3 g, ProteinContent 2.5 g, SaturatedFatContent 4.6 g, SodiumContent 109.4 mg, SugarContent 8.3 g
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