English Muffin Quiche Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Cream cheese, 8oz, softened
1 cup: Asparagus, chopped, blanched
2: Eggs, beaten
1/4 cup: Red bell pepper, sliced
1 cup: Monterrey Jack cheese, 8oz
1 tbsp: Fresh dill, snipped
. grated,
Salt & pepper to taste,
2 tbsp: Blue cheese, crumbled
6: English Muffins,
3 ounce: Smoked salmon, chopped
18 slice: Bacon, uncooked
Directions:
Preheat oven to 375
F. In food processor or mixer, beat together cream
cheese and eggs until blended. Stir in cheeses, salmon, asparagus, red
pepper, dill, salt and pepper. Arrange muffin halves in a single layer on
foil-lined baking sheet.
Spoon about 1/4 cup quiche mixture onto each. Wrap each muffin half
perimeter with l 1/2 slices of bacon, securing ends with toothpicks.
Bake 25 to 30 minutes or until top is lightly browned. Remove from oven and
let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh
dill. Serve warm or at room temperature.
Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92
** Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
F. In food processor or mixer, beat together cream
cheese and eggs until blended. Stir in cheeses, salmon, asparagus, red
pepper, dill, salt and pepper. Arrange muffin halves in a single layer on
foil-lined baking sheet.
Spoon about 1/4 cup quiche mixture onto each. Wrap each muffin half
perimeter with l 1/2 slices of bacon, securing ends with toothpicks.
Bake 25 to 30 minutes or until top is lightly browned. Remove from oven and
let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh
dill. Serve warm or at room temperature.
Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92
** Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp