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Bacon & Mushroom Bite-Size Quiche
Source: National Pork Board

Tender, cheesy and savory custards in flaky pastry shells.

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 42 servings
Amount Per Serving
Calories 109.3
Total Carbs 6.2 g
Dietary Fiber 0.0 g
Sugars 0.4 g
Total Fat 7.9 g
Saturated Fat 3.1 g
Unsaturated Fat 0.1 g
Potassium 18.3 mg
Protein 3.1 g
Sodium 112.9 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 each  Bacon, cured, center cut
0 1/4 lb  fresh medium mushrooms
1 tbsp  salted butter
0.3333 cup  fresh chopped green onion
1.6667 cup  Cheese, Swiss, shredded
2 each  Crust, pie, ready to bake, 10"
5 each  eggs
1.6667 cup  Sour Cream
  1. Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
  2. Using a 3-inch cutter, cut out 42 circles, re-rolling scraps as needed. Fit circles into bottoms and slightly up sides of lightly-greased, 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain on paper towel; crumble or chop. Chop mushrooms and saute in butter until they are limp and the liquid evaporates.
  3. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat eggs, add sour cream, and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
  4. Bake until puffed and light brown, 20-25 minutes. Cool in pan 5 minutes; lift out. Serve warm or let cool on wire racks.

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