This past weekend I worked on finding the perfect biscuit recipe. I hatched this test kitchen plan with my friend Jeff, who is a cuckoo for biscuits (who isn’t?). We selected three recipes--all different variations on ingredients and level of difficulty. Marcus took photos and Anne, Jeff’s wife and one of my bestest friends, offered Christopher Kimball type comments, like “hey bozo, the biscuits are totally burning.” I will be posting our results some time this week.
For now, here is Anne and Jeff’s recipe for mini-quiches, which they served before we got started on biscuit-palooza. They were delicious and very addictive.
* 1 pkg. refrigerated pie crust
* 2/3 of pound bacon
* 1/4 cup scallions
* 2 Tbsp. butter
* 1 Tbsp. olive oil
* 1/2 cup whipping cream
* 1 egg
* 1/4 tsp. salt
* 1 tsp. rosemary
* 1 cup cheddar cheese
Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles.
Cook bacon until crispy, and cut into bacon bits. Cut scallions.
Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed. Press into prepared muffin cups. Divide bacon and scallions evenly among lined cups.
In asmall bowl, combine egg, cream, salt and rosemary and beat well. Pour egg mixture over bacon and scallions; 2 tsp. per each muffin cup. Sprinkle each with cheddar cheese.
Bake at 375 degrees for 18-20 minutes or until center of quiches is set. To serve warm, cool 5 minutes before removing from pans.
To freeze, cool on wire rack and freeze in single layer until solid. Place in airtight freezer container in single layer.
To reheat, place frozen quiches on cookie sheet and bake at 350 degrees for 12-14 minutes until hot. Makes 24.
Anne wanted me to tell you that they are perfect for entertaining because you can do all the work up until the cooking step, set them aside, and then, after your guests have arrived, put them in the oven. Twenty minutes later, you have a warm appetizer.
It goes without saying these are perfect for Sunday football or served with fruit for brunch.