QUICHE LORRAINE TARTS

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Appitizers

Pastry for 2 crust pie
1 tablespoon poppy seeds
1 1/3 cups cheddar cheese — coarsely shredded
2/3 cup bacon — cooked crisp and
crumbled
1/3 cup onion — chopped
4 eggs
1 1/3 cups sour cream
1 teaspoon salt
1 teaspoon Worcestershire sauce

Stir poppy seeds into pie dough mix before adding water. Roll 1/16 inch thick. Cut into 3 inch rounds. Fit into 2 1/2 inch muffin cup pans. (Mini muffin pans)

Combine cheese, bacon, and onion; spoon into pastry.

Beat eggs slightly; stir in sour cream, salt, Worcestershire sauce. Pour 1 tablespoon mixture into each muffin pan.

Bake 20 to 25 minutes or until lightly brown. Cool in pans 5 minutes before serving.

Can be cooled, wrap in foil; refrig. Heat in foil at 350 degrees for 10 minutes.

Description:
“Breakfast or Appetizer”
Yield: “3 dozen”


Per Serving (excluding unknown items): 318 Calories; 27g Fat (76.7% calories from fat); 15g Protein; 3g Carbohydrate; trace Dietary Fiber; 160mg Cholesterol; 760mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

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