Mix-It-Up Cooks Lafayette stopped by with Mini chef, Farrah. She taught us all how to make some delicious quiche.
Bacon-Cheese Quiche Cups
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
½ package cream cheese, softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions or fresh chopped spinach
¼ cup shredded cheddar cheese (about 2/3 cup)
4 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)
- Heat oven to 425°F. Spray 6-8 muffin pan cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 6-8 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
- In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan.