At Home Mini Quiche Lorraine Recipe

These mini quiches are a great appetizer before dinner, for taking to a moms playgroup or for when unexpected guests come over. You don't need to run to the grocery store to find ingredients, you probably have these staples in your fridge at home most days.  My kids LOVE them and they are easy to reheat and also to take on the go!

Yields: 12 Servings
 

Ingredients

4		eggs
1 1⁄4	c	Stonyfield Organic Reduced Fat Milk
2⁄3	c	shredded cheddar cheese
8	slice	bacon
4	slice	whole wheat bread
1	pinch	black pepper

Directions

1. Preheat oven to 375 F.
2. Cut out small circles of wheat bread in size of muffin pan bottom. You can get about 3-4 circles per slice of bread. I use a dipping sauce trivet that matches and size and use that as a guide.
3. Line bottom of muffin pan with whole wheat bread circles.
4. Cook bacon and cut into small pieces and divide equally between muffin cups.
5. Combine eggs, Stonyfield organic milk, cheddar cheese, and pepper in a mixing bowl and combine with wire wisk.
6. Pour mixture over bacon in the muffin pans.
7. Cook in preheated oven for approximately 25 minutes or until a toothpick comes out clean when inserted.
8. Allow quiches to set for 2 minutes and remove carefully from pan.
9. Serve hot and with a glass of Stonyfield milk!

Tips

You will need a 12 count ceramic muffin pan, it does not need to be lined or greased. If you do not use ceramic baking pans, a nonstick metal or lined metal pan can substitute.

You can also find my recipe on the Stonyfield website here for more information about yogurt and product substitutions.  Enjoy!