Southwestern Bacon and Roasted Red Pepper Muffin Tin Quiche

Southwestern Bacon and Roasted Red Pepper Quiche

This month Hormel gave the Hormel Extended Family Bloggers a challenge to come up with our very own holiday creations using 2 Hormel ingredients.  I thought, and thought, and thought some more.

By now those of you who read my blog know I love good food, but I also love great tasting food. I generally would prefer to forgo food that is only so so.  So when coming up with this recipe I took some of my all-time favorite ingredients and combined them.  The two Hormel family ingredients I chose to incorporate were Hormel Real Bacon Bits and Peloponnese Whole Sweet Peppers.

Muffin Tin quiche ingredients

The result was surprising to even myself! When creating your own recipe it is difficult to know if your concoction will turn out as you’ve envisioned it.  I had no user reviews to go off of.  So when I bit into the finished product and tasted the savory heaven that the combination of swiss, bacon, and roasted red pepper make I was pleased.  This Southwestern Bacon and Roasted Red Pepper Muffin Tin Quiche (it’s a mouthful, I know…pun intended) was wonderful!  These little wonders are perfect for holiday appetizers or holiday meals!

Many of the muffin tin quiche recipes I’ve seen are crustless.  Not this one.  I really wanted a true quiche experience, and quiche just isn’t quiche with out the crust.  You can thank me later for this perfect muffin tin quiche with crust recipe.

As a side note: If you’re intimidated by complexities of making a quiche with crust from scratch, don’t be.  This recipe is amazingly simple–and that’s coming from a girl who has only ever made a handful of pie/tart/quiche crusts in her lifetime.

I found this amazing quiche crust recipe on Food.com.  I was so impressed by how easy this crust was.  It came out perfectly flaky and was so much easier to work with than the pie crust I’d made the previous night.

The crust calls for oil instead of butter and you don’t have to refrigerate it before rolling it out.  This means that you get a totally non-sticky dough that is fast to prepare–great if you’re in a time crunch!

quiche crust for muffin tin quiche

I didn’t even need to use flour to roll the dough out. Before starting you’ll want to find something to cut out the pie crust dough for the muffin tin.  I used a child’s snack bowl (or baby bowl) because it was almost 2x the diameter of the muffin cup.

muffin tin quiche crust

Cut out your circle crust using the baby bowl, or whatever you’ve found in your kitchen. Once you cut out your circle crust you’re going to want to roll it out even thinner.  The dough holds together well so don’t be afraid to make them pretty thin.  Also, take into consideration that the crusts shrink up quite a bit once you get them in the pan.

muffin tin quiche crust

Once you have the dough in the muffin tin cups put the muffin tin in the refrigerator while you get your quiche filling started.  Leave them in the fridge for about 15 minutes and then pop them in the oven for about 15 minutes.

muffin tin quiche crust shells

When they come out they will be very slightly crusty, not cooked all the way through.  Once you have all your filling ingredients ready begin by putting a layer of Hormel Real Bacon Bits or Real Bacon Pieces on the bottom of the crust, and then, using a 1/4 measuring cup, scoop and pour filling into each crust.

muffin tin quiche

Pop it in the oven and wait for your house to be filled with the savory aroma of this Southwestern muffin tin quiche. (You can see at the back of the muffin pan I tried some crustless quiche.  I wasn’t impressed.  Quiche must have crust, otherwise it’s just an omelette with milk.

Here are the recipes for the crust and muffin tin quiche filling:

[amd-zlrecipe-recipe:25]

Southwestern Bacon and Roasted Red Pepper Quiche Filling
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Ingredients

  • 2 large eggs
  • 1 egg yolk
  • 1 cup half and half
  • 3 oz jar Hormel Bacon Bits or Bacon Crumbles
  • 2 diced Peloponnese Whole Sweet Peppers
  • 1/2 cup chopped and lightly sauteed onion
  • 1/4 tsp cumin
  • 1/4 tsp pepper
  • 1 cup grated Swiss

Instructions

  • Wisk the eggs and half and half together.
  • Wisk the remaining ingredients together.
  • Using a 1/4 cup measuring cup, ladle the mixture into your quiche crusts
  • Bake at 375 degrees for 20-30 minutes. The top of the quiche will be golden, and puffed, yet still slightly wiggly in the center.
  • Remove and let cool for 10 minutes before removing quiches from muffin tin.
  • Note: These refrigerate well and can be reheated at 250 degrees for 10-15 minutes.
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http://www.ohsosavvymom.com/2013/11/bacon-and-roasted-red-pepper-muffin-tin-quiche/

southwestern Bacon and Roasted Red Pepper quiche

I’ve linked up at NomDay Monday.

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About Amy @ Oh So Savvy Mom

My name is Amy. I'm a mom to three, wife to one, and a sister and aunt to many. I'm an Air Force wife currently living in Bossier City, Louisiana. Oh So Savvy Mom began as a way for me to share parenting and product advice with others. I have a lot share, but I'm no loud mouth. My blog is my way to be heard. Come join me at Oh So Savvy Mom, learn about new products, pick up some parenting tips and tricks, and have a good time.

Comments

  1. This looks delicious. Thanks for the recipe.
  2. These look so cute! One of my favorite recipes from when we did the whole South Beach thing was mini quiches. Much like these, just use paper cupcake wrappers instead of pie crust. Bonus is that they're gluten free as well.
  3. Sandy Cain says:
    Oh, these look good! Mini quiche, medium quiche, HUGE quiche - I love them all! Eggs, bacon and cheese in a flaky crust. That's my kind of meal!!!
  4. Debbie Welchert says:
    Oh what a tasty treat this is. I love that you don't have to refrigerate the crust too. I can't wait to try this recipe out. I'm sure my family will love them.
  5. Lemon_Cupid says:
    Oh my goodness - I can't wait to try this recipe. You've made it look so simple and straightforward!
  6. These are so fun. Thank you for sharing this recipe with us.
  7. These sound so good. Love the look of them and they are something that looks fancy too. Thanks for the recipe and idea. Will bookmark this page too!
  8. Terri S says:
    These look so good! Thank you for sharing the recipe.
  9. nicole dz says:
    Awesome appetizer for game night or a party! I love recipes that are simple and easy to make like this.
  10. I love quiche. I will have to give this a try.... looks delicious!
  11. I love the concept of individual serving size - it makes the idea of quiche all new and exciting! This would be great to bring to a get together that you can use the oven for a few minutes - so yummy, I think they would be gobbled up quick!
  12. Julie Wood says:
    I like looking through your amazing recipes and this easy Bacon and Roasted red pepper muffin tin quiche is a recipe that I would love to make and have as a nice summer dish. Thanks for sharing. It looks pretty easy to make.
  13. rosa rogers says:
    Oh my,this look delicious,can't wait to make these,my daughter is going to be in heaven.