Mini quiche, bacon and red bell peppers

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 133.5
  • Total Fat: 8.6 g
  • Cholesterol: 63.4 mg
  • Sodium: 181.8 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Mini quiche, bacon and red bell peppers calories by ingredient


Introduction

The fillings can be swapped for other stuff. The milk can be skim, I just used whole because it's what I needed to use up. Don't put leftover shredded turkey in quiche, it doesn't taste good I discovered. The fillings can be swapped for other stuff. The milk can be skim, I just used whole because it's what I needed to use up. Don't put leftover shredded turkey in quiche, it doesn't taste good I discovered.
Number of Servings: 13

Ingredients

    1.0 cup Milk - Whole
    4.0 large Eggs
    1 tsp flour
    0.5 cup Colby and Monterey Jack Cheese shredded
    2-3 slices Thick Cut Bacon
    1.5 -2 crust, 9" Pie crusts, ready-to-bake
    1/2 cup red bell pepper, chopped
    0.5 cup, chopped Onions
    Pinch of salt
    Black Pepper to taste

Directions

Cook the bacon, chop, set aside. Dice and Saute the peppers and onions until tender (this pulls the liquid from them and keeps the quiche from being soggy). In a bowl, mix the egg, milk, and flour, and season with salt and pepper to liking. Cut rounds of pie crust and place in greased muffin tins, overlapping the edge a bit. Place a bit of each topping in each cup, and pour or ladle egg mixture over top, leaving some space to the top of the crust. Bake at 375 for 25-35 min depending on your oven temperament. Mine is usually 30. Bake until not jiggling and is beginning to brown on the egg and crust is golden.

Serving Size: 12-ish mini quiche, depending on muffin tin size

Number of Servings: 13.0

Recipe submitted by SparkPeople user CMAIVILLE.