Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Quiche Lorraine Muffins




Source of Recipe


Marsha


List of Ingredients




7 slices crisp bacon, diced
1/4 cup minced white or yellow onions
1/4 cup dices green peppers
1 teaspoon chopped chives
1 cup shredded Gruyère cheese
1/4 cup freshly grated parmesan cheese
6 eggs, lightly beaten
1½ cups cream
1/4 teaspoon freshly grated nutmeg
cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper


Recipe



Sauté bacon until crisp. Drain and set aside. Pour off all but 1 tablespoon of bacon drippings and sauté onions and green peppers until tender.

Sprinkle bacon, onions, peppers, chives, and Gruyère cheese evenly over bottom of non-stick cup cake pan (or spray with PAM.) Combine eggs, cream, nutmeg, cayenne, salt, and pepper and strain over all. Sprinkle parmesan over the top.

Preheat oven to 375°F. Bake egg muffins in lower third of oven for 30 to 35 minutes or until puffed and browned. A knife stuck into one of the center cakes should come out clean. Serves 12