Makes about 36 quiche
¾ cup margarine or butter, melted
1 ½ cups flour
Stir together and press into 36 miniature muffin cups. I used a small cookie scoop to scoop uniform sized amounts of dough and then divided the dough balls in half for each muffin cup. I then used a tart maker dipped in flour (from Pampered Chef). This is an inexpensive tool that’s quite helpful! I still have to form the dough on up the upper part of the sides of the pan but it doesn’t take very long to do this.
6-8 slices bacon, cooked and crumbled
3-4 oz. sharp cheddar cheese, shredded (you can use any cheese; I will try Swiss next!)
2/3 cup whole milk
½ teaspoon salt
¼ teaspoon pepper
Divide the crumbled bacon among the muffin cups. Add a little cheese. Whisk together the eggs, milk, salt, and pepper. Make sure this mixture is mixed together extremely well. Carefully pour mixture over the cheese and bacon (I used a one cup measure cup with a nice spout), about 2/3 full.
Bake at 325 for 10-20 minutes or until set. Serve warm.