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Author Notes: These mini quiches are always a big hit at every summer bbq, fall tailgate party or any day!. Caramelized onion and bacon are a great combo paired with crisp golden crust. These are a great make ahead of time too - just reheat them in the oven and serve. They're great served warm or at room temp. —Sandra Dombek
- 2 teaspoons oil
- 1 large onion, finely chopped
- 5 ounces bacon, finely chopped
- 2 1/2 teaspoons whole grain mustard
- black pepper, to taste
- 2 eggs - whites only
- 1/2 cup milk
- Preheat oven to 400 degrees F. Grease two round mini-muffin pans (24 mini muffins total).
- Roll out dough to about 1/8 inch thick, or if using package dough, unroll sheets. Cut 24 rounds total from dough with 3-inch cutter. Line each mini-muffin tin with a dough circle. Cover with dishtowel and set aside while preparing filling.
- Heat oil in a large skillet. Add onion, cover and cook over medium-low heat for 30 minutes, or until golden (caramelized onion is slow-cooked to bring out the sweetness). Transfer to a bowl to cool.
- Add bacon to the pan and cook until crisp. Mix with the onion. Add mustard and season with pepper. Place a small amount of mixture in each pastry shell, using all of mixture.
- Pour a small amount of egg whites over each pastry shell over onion/bacon mixture.
- Bake for 15 - 20 minutes or until puffed and golden. Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Recipe with Egg Whites