Hey everybody! If you have been following along here for the past week, you may have noticed I have posted a new recipe everyday this year. And if you follow me on Facebook, you probably know about my ’30 in 30′ challenge.
I am challenging myself to post a new recipe everyday for 30 days. You might think, ‘well that’s not too difficult.’ But let me assure, there is a lot of work that goes into each recipe. Making the dish, sometimes several times to get it just right, and writing the recipe. Then staging it, photographing it, editing the pictures, and writing the post. All of that equals A LOT of my time. Luckily, I enjoy doing those things. Plus I get to eat the yummy food. And best part, I LOVE sharing my recipes with you! I LOVE when a reader shares my recipes. Or when I get good feedback on how good the food turned out when someone else made it. All that makes me happy.
So, anyway. 30 recipes, 30 days. Here is recipe number 8. And yes I am just barely making it count for today, because we got home really late and I’m just now having the time to write this.
Miniature Quiche. I call these Secret Ingredient Quiche. Can you guess why? 😉
Hint: there’s a secret ingredient in the dough!
Cream cheese. It’s good in just about everything. Why not have it the dough for a quiche, right?
Quich is delicious for breakfast, brunch, dinner, etc. There’s no rules here. But this quiche does satisfy the breakfast cravings, because it has bacon and cheese. And eggs. And cream cheese. Did I mention that?
Basically this could be your whole breakfast, and you can even eat it on the go. I might have to stock my freezer with these, and let my kids heat them up on school days.
Ingredients
- Crust- 1 cup cold butter- cut into small cubes
- 3 oz. cream cheese
- 2 cups flour
- 2 Tbs cold water
- Filling- 1 small-medium onion- minced
- 2 Tbs butter
- salt and pepper to taste
- 1/2 cup grated cheese- cheddar, swiss, jack, etc.
- 2 eggs
- 1/2 cup milk
- 1/8 tsp nutmeg
- 1 tsp parsley
- 1/2 cup bacon or ham- bacon should be cooked til crispy and then crumbled, if ham- dice into small pieces
Instructions
- Cut the butter and cream cheese into the flour, until it resembles coarse sand. I like to use a food processor for this. Then add in the cold water and mix until the dough all comes together.
- Wrap the dough in plastic wrap, shaping into a disc, and chill in the fridge for about 30 minutes. Preheat oven to 425 degrees.
- In a medium pan, over medium-high heat, sauté the onion in the butter with salt and pepper to taste. (Go light on the salt- bacon is already salty.) When the onions are soft and light brown in color, remove them from the heat and set aside to cool slightly.
- In a medium/ large mixing bowl slightly scramble the eggs, then add the milk, sautéed onions, grated cheese, nutmeg, parsley, bacon (or ham), and a little more pepper. Mix together and set aside.
- Once the dough is chilled, break off pieces and roll them into balls about 1 1/2 inches in size. Press the balls into greased muffin tins, or flatten on the palm of your hand and then press into the muffin tins. You should be able to get 15-20 quiches.
- Fill each crust with the egg filling- dividing evenly among all the crusts.
- Bake for 20-25 minutes, until the custard filling is set and crusts are golden brown. Let cool slightly then serve warm.
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