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Mini Bacon Quiches

Photo: Jennifer Davick; Styling: Linda Hirst

Prep time 12 mins
Cook time 8 mins
Bake time 14 mins
Yield Makes about 2 1/2 dozen

Ingredients

  • 1 large red-skinned potato, peeled and diced
  • 6 large eggs
  • 6 bacon slices, cooked until crisp and finely chopped
  • 2 green onions, thinly sliced (about 1/3 cup)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup sour cream
  • Garnishes: fresh thyme leaves, sliced green onion

How to Make It

  1. Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.

  2. Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.

  3. Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin pan. Bake 13 to 15 minutes or until lightly browned. Cool in pans on wire racks 5 minutes. Remove from pans; top each quiche with about 1/2 teaspoon sour cream, and garnish, if desired. Serve quiches warm or at room temperature.