Bacon & Chive Mini Quiches

Surprise dinner guests with hors d’oeuvres that will please the biggest food snobs and the pickiest eaters. And the icing on the cake is that these Mini Applewood Smoked Bacon and Chive Quiches are incredibly easy to prepare!

A crisp phyllo shells, cupping little pockets of smoky, cheesy goodness. To cut the richness just a little, these little bundles of joy are topped with bits of snipped chive.

 

The Ingredients

1 box (~15) mini phyllo or pastry shells (I like Athens brand)

~1/4 cup Applewood smoked bacon, cut into bite-sized pieces

~1/3 cup grated parmigiano reggiano cheese (substitutes: parmesan, grana padano, or Emmenthaler)

3 eggs

1 cup heavy cream

Handful fresh chives, chopped

 

The Steps

Preheat oven to 375 degrees.

Cook bacon in a pan over medium heat until lightly golden. Use a slotted spoon to drain bacon from fat and set bacon aside in a separate bowl.

In a medium bowl, whisk together eggs and heavy cream until completely combined.

Place phyllo shells in rows on baking sheet and place a piece or two of bacon in each cup. Then add a pinch of cheese to each cup so that cups are ¾ filled and pour egg-cream mixture to the top of each shell. Add a pinch of chives on top of each cup.

Bake quiches for 20 minutes, until quiches are lightly golden and egg mixture is set!

Tip: Serve immediately; however, quiches will keep in the fridge for up to 5 days! Reheat by placing in 350-degree oven for about 10 minutes (uncovered) until hot.

 

The Steps with Video

YouTube video

 

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