Bacon Quiche Tarts Recipes

Steps:

• Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. , Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. , Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.

Steps:

• Chop up the bacon into small pieces and fry until crisp.
• Combine the rest of ingredients in a bowl.
• Sprinkle cooked bacon onto bottom of tart shells, and top each tart with egg mixture.
• Bake at 350°F until browned.

Steps:

• Preheat oven to 375°. Split each biscuit into 2 layers; press each layer into an ungreased miniature muffin cup., In a large skillet, cook sausage, onion, mushrooms and pepper over medium heat until meat is no longer pink and the vegetables are tender; drain., In a large bowl, beat cream cheese and cream until smooth. Beat in eggs. Fold in 3/4 cup cheddar cheese and the sausage mixture. Spoon 1 tablespoon into each cup. Sprinkle with bacon and remaining cheese. Bake 10-15 minutes or until golden brown. Serve warm.

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

Steps:

• Preheat oven to 375 degrees F.
• To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool.
• To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon. Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper. Pour into the crust. Sprinkle egg mixture with bacon and cheeses. Bake until golden and custard is set, about 30 minutes.

Steps:

• Crumble bacon in to the bottom of the pie shell.
• Sprinkle shredded cheese over the bacon.
• Saute green onions in bacon grease and sprinkle over cheese.
• Beat eggs, half& half& milk together, then add remaining ingredients.
• Pour into the pie shell and bake at 350 degrees for 45 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
• Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
• Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
• Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
• Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

Steps:

• place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
• pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
• Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
• remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
• Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.