Mini Quiche Lorraine
Prep Time
25mins
Time to Table
45mins
Servings
24
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Ingredients
- 2 9-inch pie crust
- 4 slices cooked bacon, chopped
- 2 tablespoons sliced chives
- 1/3 cup Daisy Cottage Cheese
- 1/3 cream heavy cream
- 1 large egg
- 1/4 teaspoon hot sauce, or to taste
- 1/2 cup shredded Gruyere cheese
Ingredients
- 2 9-inch pie crust
- 4 slices cooked bacon, chopped
- 2 tablespoons sliced chives
- 1/3 cup Daisy Cottage Cheese
- 1/3 cream heavy cream
- 1 large egg
- 1/4 teaspoon hot sauce, or to taste
- 1/2 cup shredded Gruyere cheese
Directions
- Heat the oven to 450 degrees. Coat 24 mini muffin cups with non-stick cooking spray. Using 2 1/2-inch round cutter, cut out 24 rounds from the pie dough and press into the muffin cups. Bake for 5 to 7 minutes or until light brown and remove from the oven. Reduce the oven temperature to 400 degrees.
- Place the bacon and chives in the muffin cups. Whisk the cottage cheese, cream, egg and hot pepper sauce in a small bowl until blended. Spoon into the muffin cups and top with the shredded cheese.
- Bake for 10 to 12 minutes or until lightly browned and set. Let stand for 5 minutes and remove from the muffin cups. Serve warm or at room temperature.
- Calories:114
- Cholesterol:19
- Protein:2
- Sodium:126
- Total Carbohydrate:9
- Total Fat:8