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Mini Quiche


Prepare a double batch of pie crust or purchase a pie
crust mix. Roll out and cut in circles using a donut
cutter or cooking cutter. Place circles into bottom
of muffin pan so that pie crust curls up the sides by
about 1/4 inch. Fill with any combo of filling. I
used bacon, mushrooms, onions, and swiss for one
filling. The other was broccoli, onions and cheddar
cheese. Place just enough filling so it does not go
above lip of crust. Beat 2 eggs and 3/4 cup sour
cream. Spoon 1 teasp. of egg mixture over each
quiche.

Bake for 20-25 min in 375 oven.
Reheat defrosted quiche for 10 min in a 400 oven.
A Different sort of Rumaki,
Shrimp ( usually use the med size prawns, fresh is better)
*Pepper* Bacon (really really it makes a difference)
A full large head of garlic
several lemons and limes
1 -2 tsp dried red pepper

Peel and devein the shrimp. Marinate them with all
the garlic (peeled and crushed), the red pepper and enough of equal amounts of fresh lime and lemon juice to cover all the shrimp. Marinate in the 'fridge for 3-6 hours. I usually do this in the morning and let them go all day.

After marinating, drain the shrimp (If you are
grilling outside I recommend that you save the
marinade and baste with it) and cut the bacon strips in half. Wrap the bacon around the shrimp and secure with a toothpick. Either grill over mesquite basting with the reserved marinade (the favored method) or broil in the oven. You may pre-grill these and refrigerate, then warm in the broiler prior to serving. In fact, I think they even taste better that way!