BACON QUICHE TARTS
Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but also quite easy to make. For garnish, sprinkle on some chopped green onion. -Kendra Schertz, Nappanee, Indiana
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. , Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. , Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 258 calories, Fat 19g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 409mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
QUICHE TARTS
Make and share this Quiche Tarts recipe from Food.com.
Provided by Elephant.Shoes
Categories Lunch/Snacks
Time 25m
Yield 2 dozen, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop up the bacon into small pieces and fry until crisp.
- Combine the rest of ingredients in a bowl.
- Sprinkle cooked bacon onto bottom of tart shells, and top each tart with egg mixture.
- Bake at 350°F until browned.
Nutrition Facts : Calories 655.9, Fat 60.7, SaturatedFat 28, Cholesterol 455.4, Sodium 710.1, Carbohydrate 5.4, Sugar 0.8, Protein 22.1
BACON QUICHE TARTS
Light and flaky, these tarts are easy to make and easy to reheat. Just wrap loosely in foil and heat at 350 degrees F for 10 to 15 minutes, or until warm.
Provided by DONNA L.
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
- Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
- Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
- Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
- Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 12.4 g, Cholesterol 72.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.8 g, Sodium 464.4 mg, Sugar 2.8 g
SPINACH QUICHE TARTS
Make and share this Spinach Quiche Tarts recipe from Food.com.
Provided by Darlene10
Categories Vegetable
Time 1h
Yield 36 tarts, 36 serving(s)
Number Of Ingredients 7
Steps:
- Line 3 tart tins with pastry.
- Brush pastry with 2 tbsp.
- melted butter and refrigerate for 30 minutes before filling.
- Add 1 teaspoon of drained spinach to each shell.
- Top each tart with cheese.
- Beat 3 eggs and 1 cup half and half cream.
- Add salt and pepper to taste.
- Spread 1 tablespoon of mixture into tart shells.
- Bake at 375° for 20 to 25 minutes.
BACON-SAUSAGE QUICHE TARTS
As a teacher, I attend many meetings and also have special celebrations with rest of the staff. The other teachers are very fond of this treat and often request that I bring it to our functions. -Jackie Milliken, Pittsboro, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 40 appetizers.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Split each biscuit into 2 layers; press each layer into an ungreased miniature muffin cup., In a large skillet, cook sausage, onion, mushrooms and pepper over medium heat until meat is no longer pink and the vegetables are tender; drain., In a large bowl, beat cream cheese and cream until smooth. Beat in eggs. Fold in 3/4 cup cheddar cheese and the sausage mixture. Spoon 1 tablespoon into each cup. Sprinkle with bacon and remaining cheese. Bake 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
PASTRY SHELL FOR 11" FRUIT OR QUICHE TARTS
This tart shell recipe comes from the Baker's Advantage 11" x1" Round Quiche/Tart Pan insert. Baking time varies according to your filling's recipe. Or, bake unfilled for 10-15 minutes; then, top with fresh fruit over which you pour melted apple jelly.
Provided by grammyof3
Categories Dessert
Time 20m
Yield 1 tart shell, 8 serving(s)
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in food processor bowl. Add butter slices. Process, using rapid on/off pulces until mixture resembles small particles.
- Add 1 Tablespoon of water; process a couple seconds more. Add other Tablespoon water; pulse again The dough should be damp enough to form a rough mass. Add a few more drops of water if necessary.
- Roll dough out onto a generously floured work surface until it is about 1/8 inch thick. Cut dough into shape of tart pan and transfer to pan, patting some of the overhang in around the edge to make the sides of the shell thicker than the bottom. Trim off remaining overhang. The quiche/tart is now ready to be filled and baked.
Nutrition Facts : Calories 178.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 74.7, Carbohydrate 16.5, Fiber 0.5, Sugar 1.6, Protein 2.1
BACON QUICHE TARTS
These are so good! All my family loves these and the kids keep eating them until they are gone. I always have to make a double batch and serve it with my favorite fruits and juice.
Provided by Norma DeRemer
Categories Other Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a small mixing bowl; beat cream cheese and milk until smooth.
- 2. Add eggs, Colby cheese, green pepper and onion; mix well and set aside
- 3. Separate dough into eight triangles' press onto the bottom and up the sides of greased muffin cups.
- 4. Sprinkle half of the bacon into cups
- 5. Pour egg mixture over bacon; top with remaining bacon
- 6. Bake at 350 degrees for 18 to 22 minutes or until a knife comes out clean when pushed into centers.
- 7. Serve warm with fruits of your choice along with your favorite breakfast juice
MINI QUICHE TARTS
These mouth-watering quiches make such a delicious snack. We've made the base out of almonds and gluten free oats and the filling is eggs, sun dried tomatoes, kale and red onion with a dash of nutritional yeast. Traditional quiche is not usually a healthy option as it generally contains quite a lot of cream cheese. For this nutritious alternative we've substituted cream cheese for skimmed milk and used nutritional yeast to give the cheesy flavour. We've also used a mix of whole eggs and egg whites to help manage cholesterol levels. You can choose any fillings you like instead of the sun dried tomatoes, kale and red onion. Hope you enjoy!
Provided by hello
Categories Free Of...
Time 40m
Yield 12 quiches
Number Of Ingredients 15
Steps:
- Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
- Preheat the oven to 170C/340°F.
- Bake in the oven for 15 minutes.
- Meanwhile start making the filling. Gently fry the onion and kale until softened.
- Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
- When the bases are ready remove for the oven and fill each of them with the filling mixture.
- Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.
Nutrition Facts : Calories 189.2, Fat 12.2, SaturatedFat 4.9, Cholesterol 64.8, Sodium 119.6, Carbohydrate 13.4, Fiber 3.2, Sugar 1.6, Protein 8.5
SPINACH QUICHE TARTS
Steps:
- Blend the flour & salt with softened butter using a pastry blender or two forks so that the butter coats the flour and it clumps into small pea sized clumps on it's own. Sprinkle the cold water by tablespoons onto the mixture and loosely turn with the fork until you feel that it is moist. Don't handle the dough too much at this point or it will be tough, not tender. Form 12 even sized balls and cover them so the air doesn't dry them out. One by one roll with a rolling pin until they are sized a little bigger than the tart pans. Fit them gently into the tart pans and even out the edges on the top with your fingers. Put all the finished pastries into a pan with a lid or cling wrap. Store in the fridge until cold or the next morning). FOR 6 TART FILLINGS: Heat oven to 375 degrees F. Steam the spinach leaves until wilted and immediately remove to a dish and put ice cubes on top so that the spinach stops cooking and stays a healthy green colour. Press all the water out of the spinach with your hands. Put aside. Saute the chopped onions in a very small amount (just a Tablespoon about)of Safflower or sunflower oil so it browns a little. Set aside. Semi cook the pastry in the tarts for about 5-7 minutes at 375 degrees F. Remove from oven and adjust the temperature to 350 degrees F. Put the milk, cream, salt, pepper and nutmeg in a blender with the 4 eggs. Blend for a little until blended smooth. Add the spinach, and pulse in the blender just until chopped into the milk and egg mixture but not till the pieces are too small and the milk green. Stir the sauteed onions into the milk and egg mixture. Fill the tarts that have been semi cooked with the filling mixture virtually to the top of the pastry but not so that it flows over the edge. Bake at 350 degrees F. for about 25 minutes. Test with a small paring knife. If inserted half way between the outer edge and the center it should come out moist but not liquidy. Serve with Hollandaise sauce.
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