Individual Cheese Pies

Here’s a way to enjoy Quiche in smaller portions.  This recipe from the "Farm Journal's Complete Pie Book" could easily be doubled for parties.   To make this easier if your days are getting busier, make your pie crust ahead, and roll it out, cut out your crusts, and freeze them by stacking them on a paper plate with 2 sheets of waxed paper between each.  On baking day, separate them and let them thaw briefly and then press them into the muffin cups and continue with the recipe.    Tarts can be frozen or refrigerated after baking and reheated to eat as well. 
The mixture baked up perfectly, and came out of my non-stick muffin pan easily.  We enjoyed a couple apiece for a nice lunch with a tomato salad.  They are also an excellent party choice.  Choose good quality Swiss cheese, we used Tillamook, as this makes the dish.  Cook an extra slice or two of bacon for a garnish.
                          Individual Cheese Pies
  6             Slices  Bacon
     1/2      Cup  Onion – chopped (3 ounces)
  1 1/2      Cups  Swiss Cheese -- grated, (6 ounces)
  2             Tablespoons  Flour, All-purpose
  4             Ounces  Mushroom Pieces – drained and chopped
  2             Large  Eggs
  1             Cup  Light Cream -- or whole milk
     3/4      Teaspoon  Salt
                        Pastry
  1 1/3      Cups  Flour, All-purpose
     1/2      Teaspoon  Salt
     1/2      Teaspoon  Paprika
     1/2      Cup  Butter -- very cold
  2  To 4   Tablespoons  Ice Water
In medium bowl, combine all pastry ingredients except butter and water.  Cut in butter until crumbly.  Stir in water; shape into a ball.  On lightly floured surface, roll out dough to 1/16” thickness.  Cut with floured round cookie cutter or cut around a plate – about 4 ¼” for standard muffin cups.  Press into individual muffin cups and proceed with recipe.
Cook bacon until crisp; remove from skillet, drain and crumble.
Cook onion in bacon drippings until tender.  Remove and drain.
Combine bacon, cheese, flour and mushrooms.  Divide evenly between tart shells (I used a size 24 muffin scoop). 
Beat eggs and beat in light cream and salt; add onion.  Spoon egg mixture over.
Bake at 425° for 7 minutes.  Reduce heat to 300° and bake until mixture is set, 10 to 15 minutes more.  Cool at least 10 minutes before removing from muffin-pan cups.
Serves 12
Per Serving: 251 Calories; 18g Fat (64.3% calories from fat); 9g Protein; 14g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 409mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

1 comment:

  1. I must make these! Thank you for the recipe. Golly my mouth is watering ;-)

    ReplyDelete

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