Quick Quiche Cups Recipe

4.5 2 2
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Quick Quiche Cups Recipe

Read Reviews
4.5 2 2
Publisher Photo
When I host a brunch or shower, this is the recipe I reach for most often. Not only are the individual quiche cups easy to make, but they look impressive on the table.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 3 ounces cream cheese, softened
  • 2/3 cup sour cream
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded Swiss cheese
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 tablespoons finely chopped sweet red pepper
  • 1/4 teaspoon dried oregano
  • 1 tube (10 ounces) refrigerated biscuits

Directions

In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each.
Bake at 375° for 18-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 10 servings.
Originally published as Quick Quiche Cups in Cookin' Up Country Breakfasts Cookbook 1994, p19

Nutritional Facts

1 each: 205 calories, 14g fat (6g saturated fat), 70mg cholesterol, 370mg sodium, 13g carbohydrate (2g sugars, 0 fiber), 7g protein.

  • 3 ounces cream cheese, softened
  • 2/3 cup sour cream
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded Swiss cheese
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 tablespoons finely chopped sweet red pepper
  • 1/4 teaspoon dried oregano
  • 1 tube (10 ounces) refrigerated biscuits
  1. In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each.
  2. Bake at 375° for 18-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 10 servings.
Originally published as Quick Quiche Cups in Cookin' Up Country Breakfasts Cookbook 1994, p19

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Reviews forQuick Quiche Cups

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MY REVIEW
Vicky.Chapman User ID: 7297062 73812
Reviewed Jun. 15, 2013

"I was doubtful about the biscuit crusts but they were okay very easy to serve and eat with forks. I used this for a shower brunch and got several compliments. I did find that they took a little longer to bake."

MY REVIEW
SherryHughes User ID: 4200936 45603
Reviewed May. 18, 2010

"This is a delicious and easy way to serve quiche. I don't like oregano, so I left it out. The grandchildren loved it and especially loved having their own "pie"."

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