BABY QUICHE LORRAINE (RH)
These Baby Quiche Lorraine are so good that it's hard to not eat them before they make it to the plate!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees
- using a 2 inch biscuit cutter cut out 24 circles from the pie crust dough
- spray a mini muffin tin with cooking spray
- place a circle of dough in each muffin cup to that it covers the bottom and sides of the cup
- bake for 5 minutes
- while the pie crusts pre-bake whisk together eggs, milk, salt, mustard, pepper, and nutmeg
- remove the cups from the oven and, using a fork poke holes in the bottom of each cup if it bubbled up
- place a few crumbles in each cup and then top with a bit of cheese
- mix the melted cream cheese into the egg mixture and pour a tbsp of mixture into each pastry cup over the bacon and cheese
- place the muffin tin on top of a baking sheet (in case of spillage)
- bake for 25 to 30 minutes or until crust is golden and eggs are cooked through
- allow to cool for 2-3 minutes and then run a thin knife around the edge of each cup
- invert the baking sheet on the top of the muffin tin and flip
- the baby quiche should be left on the baking sheet
- serve warm or room temperature
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