After falling in love with my Individual Egg White Cheese Quiche, I decided to make a meatier version using tons of bacon and blue cheese. It turns out I’m not all that fond of blue cheese. If you are, you’ll love this recipe.
- 1 recipe White Cornmeal Pie Crust (but substitute blue cornmeal, if available)
- 4 egg whites
- 2 egg
- 1/2 c. ricotta cheese
- 1/2 c. sour cream
- 1/2 lb. bacon, cubed and cooked
- one small onion, minced and cooked
- 4 oz. blue cheese crumbles
- parmesan cheese
- pepper to taste
- Prepare crust according to directions. Once you have a round ball of dough, split the dough into six equal sized individual balls of dough. (Cut the dough in half and then cut each half into thirds.) Pat each ball of dough into the bottom and all the way up the sides of a muffin tin that holds six giant (Texas-sized) muffins. Take a fork and press the back of the fork tines into the crust all the way around the edge at the top of the muffin tins to make the crust look pretty.
- Preheat your oven to 375 degrees.
- In a medium-sized bowl whisk eggs with egg whites. Add ricotta cheese and sour cream and whisk until blended. Add bacon crumbles, blue cheese crumbles and onion, reserving some bacon for the tops and bottoms of each Quiche.
- Place a few bacon crumbles on the bottoms of your prepared pie crusts. Pour the egg mixture evenly into the crusts and top with some freshly grated parmesan cheese, pepper and additional bacon.
- Bake 25 to 30 minutes or until the eggs puff up and your kitchen smells like baked eggs. If desired, brown the tops of the Quiche by broiling the pan for one or two minutes.
Note: I would have given this recipe higher ratings had I used a cheese I find more appealing. Also if you’re a blue cheese lover you will love these Quiche. I fed one to my coworker Cassie who loves blue cheese and she raved about it.