Name: Mini Bacon Quiches
Prep time: 12 min
Cook time: 8 min
Total time: 34 min
Yield: Makes about 2 1/2 dozen
Ingredients: 1 large red-skinned potato, peeled and diced; 6 large eggs; 6 bacon slices, cooked until crisp and finely chopped; 2 green onions, thinly sliced (about 1/3 cup); ½ cup grated Parmesan cheese; 1 teaspoon minced fresh thyme; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅓ cup sour cream; Garnishes: fresh thyme leaves, sliced green onion

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Mini Bacon Quiches

prep:

12 mins

cook:

8 mins

bake:

14 mins

total:

34 mins

Yield:

Makes about 2 1/2 dozen

Jennifer Davick; Styling: Linda Hirst

Directions

Step 1
Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.

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Step 2
Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.
Step 3
Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin pan. Bake 13 to 15 minutes or until lightly browned. Cool in pans on wire racks 5 minutes. Remove from pans; top each quiche with about 1/2 teaspoon sour cream, and garnish, if desired. Serve quiches warm or at room temperature.

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