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
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Ingredients
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2 teaspoons
oil
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1
large onion, finely chopped
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5 ounces
bacon, finely chopped
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2 1/2 teaspoons
whole grain mustard
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black pepper, to taste
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2
eggs - whites only
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1/2 cup
milk
Directions
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Preheat oven to 400 degrees F. Grease two round mini-muffin pans (24 mini muffins total).
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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.
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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.
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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.
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Pour a small amount of egg whites over each pastry shell over onion/bacon mixture.
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Bake for 15 - 20 minutes or until puffed and golden. Serve warm or at room temperature.
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