Mini Bacon Quiches

Photo: psfreeman

Recipe from Jackie Mills, R.D., Coastal Living: DECEMBER 2012.

Yield: 2 servings ( Serving Size: 1/2 dozen )
Community Recipe from

Recipe Time

Cook Time:
Cool: 5 Minutes


  • 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(s) grated Parmesan cheese
  • 1 teaspoon(s) minced fresh thyme
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1/3 cup(s) sour cream
  • Garnishes: fresh thyme leaves, sliced green onion


  1. 1. Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.
  2. 2. Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.
  3. 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.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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