Miniature Quiche

Makes about 36 quiche

Crust:

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.

Filling:

6-8 slices bacon, cooked and crumbled

3-4 oz. sharp cheddar cheese, shredded (you can use any cheese; I will try Swiss next!)

4 eggs

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.