Mini Rice Quiche

3 cups cooked rice
4 eggs, divided
1/2 cup real bacon bits
1 cup milk
3/4 tsp. salt
1/8 tsp. hot pepper sauce
1 1/2 cups (6 oz.) grated Swiss cheese, divided
1/4 cup diced pimentos
1/4 cup minced parsley
3/4 tsp. cumin
1 (4 oz.) can diced green chiles

Combine rice, 1 cup cheese and 2 eggs, slightly beaten. Press 1 tablespoon mixture in bottoms of 48 miniature muffin cups that have been sprayed with a non-stick spray. Bake at 400 degrees for 15 minutes, or until lightly browned. Combine bacon, chiles, pimentos, parsley and remaining cheese. Spoon evenly over rice layer. Blend milk, seasonings and remaining eggs. Spoon evenly into each cup. Return to oven; bake 15 minutes or until set. Makes 48 appetizers.

Mini-Quiche Tarts
Yields: 60 quiche tarts

QUICHE MIXTURE:
1 1/2 cups grated Cheddar cheese
8 slices bacon, cooked crisp
3 eggs
1 cup heavy cream
1/2 cup milk
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional)
1/2 tsp. dry mustard (optional)

DOUGH MIXTURE:
6 oz. cream cheese, softened
2 sticks (1 cup) butter, softened
2 cups self-rising flour

DOUGH: Let butter and cream cheese soften to room temperature; mix together. Add flour and mix to form a soft dough. Chill at least 1 hour. Then form the dough into approximately 60 walnut-size balls. Place each ball in a miniature muffin pan. Use a miniature tart shaper rolled in flour to press each ball into the miniature muffin pan (or press dough down with fingers).

Next, mix Quiche Mixture together and pour approximately 1 tablespoon into each miniature muffin section. Bake at 350 degrees until brown, 15-20 minutes.

Mini Shrimp Quiche
Makes 2 dozen

1 pkg. refrigerator butterflake dinner rolls (12 rolls)
24 small, fresh shrimp, peeled, deveined and cooked
1 egg, beaten
1/2 cup light cream
1 tbsp. brandy
1/2 tsp. salt
Dash of pepper
1 cup Gruyere cheese, shredded

Grease 24 (1 3/4 inch) muffin tins. Separate each dinner roll in half and press into muffin cups. Place one shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells using about 2 teaspoons for each. Top with shredded cheese. Bake at 375 degrees for 20 minutes, until golden. Cool and freeze. To serve, place frozen appetizers on a baking sheet and bake at 375 degrees for 8 to 10 minutes.

This little crust idea is great! Use it for all your little mini-tarts.

Mini Quiche

1 can flaky biscuits
4 eggs, beaten
1 cup chopped cooked ham
1 cup grated cheese
1 cup milk or half and half
Salt and pepper to taste
Mushrooms, green peppers and onions, optional

Separate biscuits into layers of dough making 3 biscuits out of each biscuit. Place in mini muffin tins to form shells. Combine remaining ingredients and mix well. Spoon about 1 teaspoon of mixture into each shell. Bake until golden brown and set approximately 5 to 7 minutes. Serve warm.

Mini Cheese and Mushroom Quiche
Yields 5 dozen

1 cup milk
1 beaten egg
1/4 lb. melted butter or margarine
1 pkg. shredded extra sharp Cheddar
1 1/2 cups sliced mushrooms
1 1/2 cups chopped onions
2 cups Bisquick

Saute mushrooms and onions in a little of oil. Mix egg, milk, Bisquick, butter and cheese all together. Add onions and mushrooms.

Grease small cup cake tins (silver stone coating) fill 3/4 full.

Bake 20 minutes in 350 degree oven.

Cheddar Dill Mini Quiche

2 refrigerated or frozen pie crusts
1 cup shredded Cheddar cheese
2 eggs
1/2 cup half and half
1 tsp. dill weed
1/4 tsp. pepper

Unfold or thaw crusts. Cut into 12 circles using biscuit or round cookie cutter. Press crusts into mini muffin pans. Put equal amounts cheese into each shell. Mix remaining ingredients. Spoon into shells. Bake in preheated 400 degree oven 20 minutes or until tops are lightly browned. Cool about 10 minutes. Gently remove from pan. May be frozen for later use.

Tuna Florentine Mini Quiche

1 pkg (12) frozen mini tarts
1 can tuna drained, flaked
1/4 cup Swiss cheese, grated
1/4 cup Cheddar cheese, grated
2 tbsp. grated onion
1/2 (6 oz.) pkg. frozen Spinach, cooked, drained, and chopped
2 eggs
1/2 cup table cream
Salt
Freshly ground pepper
1/2 tsp. nutmeg

Preheat oven to 350 degrees. Coat inside bottom and sides of frozen tart shells with beaten egg white. Bake 5 minutes at 350 degrees. Remove from oven and divide tuna in each tart shell. Add grated cheeses, then onion and chopped spinach. Whisk eggs in bowl. Add cream and whisk until lemon colored. Flavor with salt, pepper, and nutmeg. Pour egg mixture into tart shells to top and bake at 350 degrees for 30-40 minutes until centers are cooked. Can be made with smaller tarts.