"Appetizer quiches, from the Triple Chocolate Cheesecake Murder"Serves 24 | Prep Time 10 to 20 ,mutes | Cook Time 25-28 minutes
Why I Love This Recipe
I enjoyed reading Triple Chocolate Cheesecake Murder, by Joanna Fluke. And the quiches sounded so good, I wanted to make them. But I couldn't find them anywhere online. Not even at the author's website. I tried to copy the recipe form the book, using my HP Printer/copier. IT printed out, but not very readable. I tried again. Same result. I tried again, but it made several paper jambs, for a total of 7 attempts. Then I tried again, and it printed out fine when I pressed down on the book. But I was so frustrated, I couldn't bear the thought, of copying even the copy. So, I decided to post it, here.
Ingredients You'll Need
1 PKG Frozen Puff pastry sheets ( Original author suggests using Pepperidge Farm with 2 sheets)
1/2 cup crumbled bacon
6 green onions, cleaned and chopped (you can use upto 3 inches of the stems, chopped)
8 ounce package shredded cheese
6 large eggs
2 1/2 cups heavy cream
1/4 teaspoon seasoned salt
1 teaspoon seasoned pepper
1/2 teaspoon nutmeg
Prepare your muffin pans by spraying the insides of the insides (the cups- 12 each)with Pam or another non stick cooking spray.
To make the Quiche: Open package of Puff Pastry, take out both sheets and thaw them according to package directions. Unfold the thawed puff pastry onto a lightly floured surface. Sprinkle light dusting of flour onto top of the puff pastry sheet. Roll out each sheet of puff pastry into a 10 inch by 14 inch rectangle.
Use a sharp knife to cut each sheet of puff pastry into thirds vertically. Now cut each sheet of puff pastry into fourths horizontally.
This will leave you with 24 squares of puff pastry, 12 from each sheet.
Press each square of puff pastry into the cups of your muffin pans, leaving little ears sticking out on top. The ears will extend slightly above the level of the muffin cups. This will make it a lot easier to take out your cocktail quiche after it's baked.
It's time for the bacon! Measure out a heaping half cup of crumbled bacon and divide it equally between all 24 muffin cups. Divide the chopped green onion equally between the 24 muffin cups1. Sprinkle the shredded cheese over the chopped green onions, distributing it between the 24 muffin cups.
Get out a mixing bowl with a spout for pouring.
Crack the 6 eggs into the chosen bowl. Throw the empty shells away.
Whip the eggs up with a wire whisk. Add the heavy cream to the eggs and whisk it in. Whisk in the the seasoned salt. seasoned pepper and nutmeg.
Pour the egg mixture over the 24 muffin cups, distributing itas evenly as you can. Let your Cocktail Quiche sit on the counter for 5 minutes so the egg mixture can soak in.
Bake your Cocktail Quiche at 350 degrees F for 25-28 minutes or until the mixture has set.
Remove the Cocktail Quiche to a cold stovetop burners or wire racks and let them cool in the muffin cups for 10 to 15 minutes.
Yield: 12 servings.
To serve: Arrange your individual quiches on a pretty platter and either pass them around or let your guests help themselves. They're good as a nice appetizer before a meal, or in the afternoon with tea or drinks. You could make into a single large quiche, but that might take more baking time. Maybe 55 minutes.