petite quiches

How To Make petite quiches

• 1

  SOFTEN CREAM CHEESE AND BUTTER TO ROOM TEMP. BLEND FLOUR INTO CREAM CHEESE AND BUTTER MIXTURE. NOW FORM INTO A BALL AND CHILL.NOW FORM DOUGH INTO NUT SIZE BALLS AND PRESS INTO MUFFIN TINS----THIS IS YOUR PASTRY SHELL
• 2

  THE EGG MIXTURE IS THE FILLING WHICH CONSIST OF THE EGGS,HALF & HALF, SALT, WORCESTERSHIRE SAUCE,SEASONED PEPPER,MUSTARD
• 3

  FRY AND CRUMBLE BACON.SET ASIDE,GRATE CHEESE AND SET ASIDE.CHOP ONIONS AND SET ASIDE
• 4

  COMBINE ALL OTHER INGREDIENTS EXCEPT PARMESIAN CHEESE
• 5

  PLACE A SMALL AMOUNT OF BACON ,GRATED CHEESE ,AND ONION IN EACH PASTRY FILLED TIN,FILL EACH WITH 1 TO 1 1/2 t.OF EGG MIXTURE.SPRINKLE WITH PARMESAN CHEESE
• 6

  BAKE AT 450* FOR 5 MIN. THEN REDUCE HEAT TO 300* AND BAKE 15 MIN. LONGER. COOL SLIGHTLY AND REMOVE FROM PANS,
• 7

  SERVE HOT ,THIS MAYBE BAKED AHEAD AND FROZEN,HEAT IN A REGULAR OVEN OR MICROWAVE :YIELD 100
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