Quiche Muffins (cocktail size)

Perfect for a quick appetizer or a great brunch addition….

4 eggs
1 C. milk
2/3 C. unsalted butter, at room temperature
3 C. organic biscuit mix
2 1/4 C. diced & cooked turkey bacon
2 C. shredded zucchini
3/4 C. chopped green onion (with green tops)
3/4 C. grated Cheddar cheese
3/4 C. grated Swiss cheese
3/4 C. grated provolone cheese

Preheat oven to 350°F. Oil muffin cups or spray with nonstick vegetable spray. Stir eggs, milk, butter and biscuit mix in a bowl. Stir in bacon, zucchini, green onion and cheeses, blending thoroughly. (At this point, batter may be refrigerated overnight in an air-tight container.)

Scoop batter into prepared mini muffin pan. (Use jumbo cups to make luncheon-size muffins) For jumbo cups, use about 1 cup batter. For mini cups, use about 1 tablespoon batter. Bake jumbo or large cups for 25 to 30 minutes; mini cups should bake about 15 to 18 minutes. Remove from oven when golden brown; allow to cool slightly before removing from pan.

Makes 8 jumbo muffins, 16 standard muffins, or 96 mini muffins.

Warm Artichoke Mousse

8 oz cream cheese (softened)
16 oz organic sour cream
1 red onion – diced
2 cans of un-marinated artichoke heart bottoms, roughly chopped
12 oz of grated parmesan cheese
2 garlic cloves, diced

Pre-heat oven to 375 degrees. Saute 1 red onion in a little olive oil until soft. Combine cream cheese, sour cream, dash of salt and good sized pinch of fresh pepper & garlic in a mixing bowl, mix until combined. Add cooled onion, artichokes & parmesan cheese mix well. Transfer the mixture into a baking dish and bake until golden on top…about 30-45 minutes. Serve warm with toasted baguettes.

For a nice touch, carve out the inside of a bread bowl, fill with mousse and sprinkle with parmesan, bake for about 10-15 minutes just prior to serving.

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