User Guide

16
Crust
1
1
⁄3 cups all-purpose
flour
1
⁄4 teaspoon salt
1
⁄3
cup cold shortening
1 tablespoon cold
butter or margarine,
cut into pieces
3-5 tablespoons ice
water
Filling
4 ounces Swiss cheese,
chilled
1 thin slice onion
3 slices bacon
2 eggs
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
2
1
⁄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 (1
3
⁄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.
Bacon-Swiss Mini-Quiches