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.
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!
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.
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.
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.
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.
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:
- 2 cups flour
- 1 tsp salt
- 1/2 cup grapeseed or olive oil
- 1/2 cup ice water
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- When large clumps begin to form use your fingertips to work the dough together until you've formed a loose dough ball.
- Roll dough out until it is very thin and use your bowl or cup cut out small dough crust circles for muffin pan.
- Roll out your small dough circle again.
- Place a dough circle into each muffin cup --use a lightly greased or non-stick muffin pan-- making sure the dough comes just above the top of the muffin cup.
- Preheat oven to 375 degrees.
- When all the crusts are in place, pop the pan in the fridge for about 15 minutes.
- After 15 minutes take the pan out of the fridge and pop it into the oven for 15 minutes.
- Remove from oven, let cool for 5 minutes.
- 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
- 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.
I’ve linked up at NomDay Monday.