KitchenAid KCO1005 manual Bacon-Swiss Mini-Quiches, Crust, Filling

Bacon-Swiss Mini-Quiches

Crust

11⁄3 cups all-purpose flour

1⁄4 teaspoon salt

1⁄3 cup cold shortening

1tablespoon cold butter or margarine, cut into pieces

3-5 tablespoons ice water

Filling

4ounces Swiss cheese, chilled

1thin slice onion

3slices bacon

2eggs

1⁄2 cup half-and-half

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1⁄8 teaspoon nutmeg

In food processor, position multipurpose blade in work bowl. Add flour and 1⁄4 teaspoon salt. Process until mixed, about 2 seconds. Add shortening and butter. Pulse 3 to 4 times, 2 to 3 seconds each time, or until crumbly. Sprinkle minimum amount of water evenly over mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until mixture pulls away from sides of bowl and forms a loose ball. Separate dough into 2 pieces. Cover and chill 1 piece of dough. Roll remaining dough on floured surface to 1⁄8 inch thick. With

21⁄2-inch biscuit cutter, cut into 12 circles, re-rolling dough as needed. Fit into bottoms and up sides of cups in an ungreased 12-cup (13⁄4 x 1-inch) miniature muffin pan. Refrigerate crusts while preparing filling.

In food processor, position shredding disc in work bowl. Add cheese. Process to shred. Remove to medium bowl and set aside.

Position multipurpose blade in work bowl. Add onion. Pulse 2 to 3 times, 1 to 2 seconds each time, or until chopped.

In medium skillet, cook bacon until brown and crisp. Remove bacon and set aside. Add onion to skillet with drippings. Cook and stir until tender, about 1 minute. Drain. Coarsely crumble bacon.

In food processor, position multipurpose blade in work bowl. Add eggs, half-and-half, 1⁄4 teaspoon salt, pepper, nutmeg, and onion. Process 4 to 6 seconds, or until blended. Add cheese and bacon. Pulse 1 to 2 times, 1 to 2 seconds each time, or until mixed.

Fill each cup with approximately 1 tablespoon egg mixture, stirring filling frequently. Bake with oven rack in down position in lower slots of oven (Position D on page 8) at 350°F for 18 to 22 minutes, or until puffed and light golden brown. Cool in pan on rack for 5 minutes. Loosen and remove quiches from pan with tip of knife.

Meanwhile, repeat with remaining dough and filling in another 12-cup miniature muffin pan. Serve warm or cool.

Yield: 12 servings (2 quiches per serving).

Tip: Quiches may be prepared in advance of serving. After baking, cool completely, cover, and refrigerate. To reheat, place in broil pan and bake in batches at 350°F for 8 to 10 minutes.

Per Serving: About 180 cal, 6 g pro, 11 g carb,

12 g total fat, 4.5 g sat fat, 55 mg chol, 170 mg sod.

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