Few things go better than bacon and eggs. Why not gild the lily with cheese and a pie crust? I can’t imagine a better group of ingredients.

When making any mini quiche recipe, I use a mixture of cheeses for better flavor, texture and appearance. The rich taste of bacon will overpower most Cheddars and Mozzarellas, so I spice things up with a Pepper Jack or opt for a mellower, but distinct Fontina.

One of the hazards of baking mini quiche is keeping the eggs both moist and fluffy. To accomplish this, I leaven the egg mixture with cream of tartar and compensate for the moisture lost in the oven with half and half – which also improves the flavor. While baking, the mini quiche filing may rise above the edge of the crust. Don’t be concerned! It will deflate quickly, and will not bubble over.

Ingredients:

• 9 Large eggs
• 4-5 Slices of bacon
• 2/3 C of Shredded Mozzarella Cheese
• ½ C of Shredded Cheddar Cheese
• ½ C of Shredded Pepper Jack or Fontina
• ¼ C of Half & Half
• ½ C finely minced Onion
• ½ tsp of Cream of tartar
• Pinch of Cayenne pepper (not necessary w/Pepper Jack)
• ¼ tsp salt
• Freshly ground black pepper to taste
• Pre Made Mini Quiche Tartlet Shells

Directions:

1. Preheat oven to 375º.
2. Fry the bacon until it is crisp. (Don’t expect the bacon to cook further in the quiche)
3. While the bacon is frying, assemble the egg mixture. Crack the eggs into a medium-sized bowl, add the half & half, salt, freshly ground pepper, cream of tartar, and the cayenne pepper (if using).
4. When the bacon is finished, blot the excess grease, and crumble into a small bowl.
5. Create layers of the cheeses, bacon and onion in the prepared crust until the ingredients are exhausted.
6. Pour the egg mixture into the crust with the layers of bacon, cheeses and onion.
7. The Bacon Mini Quiche should take less than 30 minutes to bake, look for that golden brown color on top of the filing. However if you are using a 9” pan, bake for 30 minutes or until the crust begins to brown.