English muffin quiche

6 Servings

Ingredients

Quantity Ingredient
1 pack Cream cheese; 8oz, softened
2 Eggs; beaten
1 cup Monterrey Jack cheese; 8oz
. grated
2 tablespoons Blue cheese; crumbled
3 ounces Smoked salmon; chopped
1 cup Asparagus; chopped, blanched
¼ cup Red bell pepper; sliced
1 tablespoon Fresh dill; snipped
Salt & pepper to taste
6 English Muffins
18 slices Bacon; uncooked

Directions

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 ¼ cup quiche mixture onto each. Wrap each muffin half perimeter with l ½ 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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