Little bite-sized amazing tastes of yumminess! People always seem to really enjoy mini-quiches. You can buy them pre-made and just throw them in the oven There are some half-way decent frozen quiches out there… but there are some pretty cruddy quiches out there too! When you have a good quiche – you know & really appreciate it. I have here for you one of those good quiches!!
If you follow me on Facebook, then you know that I am competing in Saucy Mama Cafe’s Mustard Competition to lead up to the celebration of National Mustard Day (always the 1st Saturday in August)! I have cooked a few different appetizers with Mustard and our 1st Secret Ingredient: Bacon. Thank You to all of my friends and supporters who helped brainstorm some amazing ideas to cook up with mustard and bacon, we’ve have fun experimenting!This was one of our favorites, but no worries – I’ll share the Bacon-Wrapped Mustard Asparagus and Grilled Bacon & Mustard Steak Skewers with you later this summer for sure!
The taste of the Mustard in this dish is perfectly balanced and really brings out the flavor of the bacon (bacon and mustard are a great team). All of Saucy Mama’s Mustards that we got are so impressive with a wide variety of specialty flavors which are absolutely wonderful. In addition to bacon these mustards would pair perfectly with pretzels, salmon, hot-dogs, chicken, spoons, or anything you normally pair mustard with – buy some, and I promise you won’t be disappointed, AND if you want to get some of your own and enjoy a special 25% discount (just for my readers) be sure to use “RAC25” for a special discount!!!!
- 1 package frozen mini filo/phyllo shells
- 3 Tablespoons Mustard (1 T of hatch chili, 2 T garlic)
- ½ cup ricotta
- ¼ cup parmesan
- ¼ cup shredded cheese
- ½ dozen bacon slices, cooked & broken into chunks
- 1 teaspoon onion powder
- salt/pepper to taste
- 1 egg
- Cook your Bacon in your favorite method (bake in the oven or in a fry pan, be sure to let drain on paper towel to get rid of some of the extra bacon fat.
- Pre-Heat your oven to 350 degrees. Combine all of the ingredients (besides filo shells, bacon, and egg) in a small bowl. Taste your mixture and adjust as needed. Mix your egg into the mixture and then crumble your bacon into your ricotta-mustard mix.
- Place tart shells on an ungreased baking sheet; fill each with your delicious mixture (about a teaspoon or two - until filled) Bake at 350° for 8-12 minutes or until filling is set and shells are lightly browned. Serve warm.
Roughly Inspired by the Taste of Home
And I leave you with this, Today’s Question of the Day… What is YOUR Favorite Mustard/Bacon combination?