The blog has been quiet lately due to insane work hours. It’s Sunday evening and I put in almost 16 hours this weekend. I have clients coming in for all day meetings early this week and I am in charge of multiple presentations. It’s going to be a good couple days but it requires so much preparation.
I’m definitely tired and sad to have missed spending time with Juliet this weekend. We did still get some decent quality time together, but not as much as we should on the weekends.
I hope to be back with a post towards the end of the week. In the meantime, please enjoy these awesome mini quiche that are perfect for spring. I made them for a dinner party a few weeks ago (inspired by these mini quiche lorraine) and they were a big hit. You know I can’t resist a mini quiche.
- 6 slices bacon, cooked and crumbled (to keep things easy I purchased already cooked bacon)
- 3 large eggs
- ⅓ cup heavy cream
- 4 oz. cream cheese, slightly softened
- 1 bunch of asparagus, cut into 1 inch pieces (remove the woody stems)
- 1 tablespoon olive oil
- 1 15 ounce package refrigerated pie crust
- Salt and pepper
- Preheat oven to 400 degrees. Add the asparagus to a baking sheet. Add the olive oil, sprinkle with salt and pepper and toss to combine. Roast for about 6-8 minutes. Remove and set aside.
- Reduce the oven heat to 375 degrees. Grease a 24 cup mini muffin tin with cooking spray or butter. In a large bowl, whisk together eggs, heavy cream and cream cheese. Season with salt and pepper (about ¼ - ½ teaspoon each). Set aside.
- On a lightly floured surface, use a 2½ inch round cutter to cut 24 rounds out of the piecrust (the mouth of a glass works, too). Press the rounds into muffin cups.
- Divide crumbled bacon evenly between the lined cups, then divide egg mixture between cups. Add a few pieces of asparagus on top of each quiche.
- Bake until quiche crusts are golden brown and egg mixture is puffed and completely set in the center, about 20 minutes.
- Transfer the quiche to cooler racks. Can be served warm or at room temperature.