Bite Size Quiche Lorraine

by The Webmaster
(www.living-in-woodbridge-va.com)

Entertaining large groups was a weekly routine in our family - cocktails, receptions, dinners for 10 or more, etc. As a result, we have an extensive collection of finger foods, appetizers and snacks, some of which are still favorites at family gatherings.

This stater recipe remains a standard and is extremely versatile. You can prepare most of it ahead of time, and proceed with final preparation just before your guests arrive for a piping hot bite.

A minor change in the ingredients and you have a completely new hors d'oeuvre.

Bite Size Quiche Lorraine
(Makes 36 - Serves 12)

Pie crust mix for 2 9 inch pies

1 Tablespoon melted butter

1 8 oz package of sliced bacon, diced

3 eggs

1 cup of Half n Half

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 lb aged Swiss cheese, shredded to equal 1 cup

1 3/4 inch muffin pans

Prepare pie crust mix and roll out. Grease the muffin pans.

Using a 3 inch fluted cookie cutter, cut the dough into 36 circles.

Line pans with pastry; brush with melted butter, cover and refrigerate.

Cook bacon until crisp. Wrap and refrigerate.

About 35 minutes before serving, preheat oven to 400 degrees.

Beat eggs, half n half, salt, pepper until blended.

Into each quiche "cup" sprinkle a few bits of bacon and some cheese. Top with about 1 tablespoon of egg mixture.

Bake 20 to 25 minutes, depending on how hot you oven gets, or until golden brown.

Makes 3 dozen mini quiches.

Note: How about lobster, crab or shrimp bites? Replace the bacon with small pieces of your favorite seafood and the Swiss cheese with a Gruyère for little more "bite".

Saute 1/2 to 3/4 of a cup of green onions green tops included in a couple tablespoons of butter.

Cook until soft, then add seafood. Season with Old Bay, to taste, instead of the salt and pepper. Allow mixture to cool.

Proceed as in the base recipe, with seafood as the bottom layer and Gruyère instead of the Swiss cheese.