I had a total craving for quiche and these sounded yum! My kids liked them although my picky eater did not prefer the onion in them. We served them with a side of salad and it was great!
INGREDIENTS:
5 slices bacon (I used turkey bacon)
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded Swiss cheese (or cheese of your choice)
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
2. Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
3. 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.
4. 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.
5. 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.
2. Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
3. 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.
4. 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.
5. 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.
Comments
http://www.splitcoaststampers.com/gallery/photo/687155?limit=last1
AND - used the first of the wonderful scallop punch outs you sent here:
http://www.splitcoaststampers.com/gallery/photo/685084?cat=500&ppuser=88853
I'm having a blast using the terrific goodies! Thanks!!
I just have to tell you how much I love your blog! I love the recipes, crafts and little tidbits you share! I've got to try these tarts, and I'm eying the pumpkin cupcakes below as well (but without the spiders - I'm arachnophobic!). Thanks so much for sharing!
Thanks for sharing all the recipes and great artwork!
Misty