- 1/4 pound ground beef
- 1/8 to 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 cup biscuit/baking mix
- 1/4 cup cornmeal
- 1/4 cup cold butter or margarine
- 2 o 3 tablespoons boiling water
- 1 egg
- 1/2 cup half-and-half cream
- 1 tablespoon chopped green onion
- 1 tablespoon chopped sweet red pepper
- 1/8 to 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 cup finely shredded cheddar cheese
- In a saucepan over medium heat, cook beef, garlic powder and pepper until meat is no longer pink; drain and set aside. In a bowl, combine the biscuit mix and cornmeal; cut in butter. Add enough water to form a soft dough. Press onto the bottom and up the sides of greased miniature muffin cups. Place teaspoonfuls of beef mixture into each shell.
- In a bowl, combine the egg, cream, onion, red pepper, salt and cayenne; pour over beef mixture. Sprinkle with cheese. Bake at 375° for 20 minutes or until a knife inserted near the center comes out clean. Yield: 1-1/2 dozen.
Reviews forGround Beef Snack Quiches
"These did taste good, and I liked the cornmeal crust, but they were just too much effort for tiny snacks that were sized for one bite. Also at this size, you really don't taste the ingredients since there are so little of them in each snack. (They may be sized for 2 bites, but the crust crumbled if you tried to bite it in half) To make the crust and form 12 of them, chop vegetables, brown meat plus make the quiche egg/cream filling, then grate cheese required too much time. I would recommend doubling the ingredients (at least) and using regular sized muffin tins if you want to try the recipe."
"P.S. I sometimes use ham or pork sausage instead of hamburger. All are tasty."
"I've made these mini quiche for many years; getting the recipe from a TOH magazine years ago. My family really likes them. I make them in advance and then freeze them. It takes just a few minutes to reheat them. I also made them as one of my New Year Eve's snacks. I especially like the cornmeal crust. It give a crunchy nutty texture. I misplaced the TOH magazine, so I'm thrilled to find the recipe online."