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Title: English Muffin Quiche
Categories: Egg Bread
Yield: 6 Servings
| 1 | pk | Cream cheese; 8oz, softened |
| 2 | Eggs; beaten | |
| 1 | c | Monterrey Jack cheese; 8oz |
| . grated | ||
| 2 | tb | Blue cheese; crumbled |
| 3 | oz | Smoked salmon; chopped |
| 1 | c | Asparagus; chopped, blanched |
| 1/4 | c | Red bell pepper; sliced |
| 1 | tb | Fresh dill; snipped |
| Salt & pepper to taste | ||
| 6 | English Muffins | |
| 18 | sl | Bacon; uncooked |
Preheat oven to 375øF. In food processor or mixer, beat together cream cheese and eggs until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on foil-lined baking sheet.
Spoon about 1/4 cup quiche mixture onto each. Wrap each muffin half perimeter with l 1/2 slices of bacon, securing ends with toothpicks.
Bake 25 to 30 minutes or until top is lightly browned. Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve warm or at room temperature.
Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
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