Mini Quiches Lorraine Recipe
Ingredients
| Butter/Margarine | 2/3 Cup (16 tbs), softened | |
| Cream cheese | 4 Ounce, softened | |
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| 1 cup finely-chopped fully-cooked ham | ||
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Evaporated milk | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Marjoram leaves | 1/4 Teaspoon, dried | |
| Pepper | 1/8 Teaspoon | |
| 6 slices bacon, cooked and crumbled | ||
Directions
In medium mixing bowl, blend butter and cream cheese.
Stir in flour.
Shape into a ball.
Wrap in plastic wrap and set aside.
In medium mixing bowl, blend remaining ingredients except bacon.
Set aside.
Preheat grill for 10 minutes.
Divide dough into 12 pieces.
Place in 12 ungreased muffin cups.
Press dough evenly in bottom and up sides of each cup.
Bake using indirect MEDIUM heat with hood closed until light golden brown, about 10 minutes.
Fill each pastry shell with a scant 1/4 cup egg mixture.
Top with crumbled bacon.
Bake using indirect MEDIUM heat with hood closed until center is set and slightly puffed, 20 to 25 minutes, rotating pan once.
Stir in flour.
Shape into a ball.
Wrap in plastic wrap and set aside.
In medium mixing bowl, blend remaining ingredients except bacon.
Set aside.
Preheat grill for 10 minutes.
Divide dough into 12 pieces.
Place in 12 ungreased muffin cups.
Press dough evenly in bottom and up sides of each cup.
Bake using indirect MEDIUM heat with hood closed until light golden brown, about 10 minutes.
Fill each pastry shell with a scant 1/4 cup egg mixture.
Top with crumbled bacon.
Bake using indirect MEDIUM heat with hood closed until center is set and slightly puffed, 20 to 25 minutes, rotating pan once.
Chef
