Mini Cheese Quiche Cups

Prep time: 25 minutes

Cook time: 20 minutes

Olive oil cooking spray

36 square egg roll or round pot sticker wrappers 

1 1/2 cups shredded smoked or sharp Cheddar cheese*

1/4 cup leftover corn

1/4 cup minced leftover ham or bacon bits

1/4 cup minced red bell pepper 

1/4 cup sliced green onion

3/4 cup milk or 1/2 & 1/21/4 cup cottage cheese

1/2 teaspoon garlic salt

3 eggs

Freshly ground pepper

Preheat oven to 375°F and coat 36 mini muffin cups with nonstick cooking spray. Press a won ton wrapper into each cup, pressing firmly into the bottom. Place equal amounts of cheese, corn, ham, bell pepper and green onion into each cup. Puree milk, cottage cheese, garlic salt and eggs in a small blender until smooth. Slowly pour into cups and sprinkle with pepper. Bake for 20 minutes, tenting with foil if tops brown too quickly. Makes 36 quiches.

 *May substitute Swiss, Havarti, Gouda or any of your favorite semi soft cheeses. 

Mini Cheese Quiches

Prep time: 15 minutes  

Cook time: 15 minutes  

Makes: 24 mini quiches

INGREDIENTS
24 pot sticker or egg roll wrappers
1/2 cup shredded Jarlsberg cheese

1/2 cup aged Cheddar cheese
3 tablespoons top quality cooked, crumbled bacon
1/4 cup thinly sliced green onion tops

4 eggs
2/3 cup half & half
1 teaspoon garlic salt
1/4 teaspoon pepper

INSTRUCTIONS

Preheat oven to 400°F and coat 24 mini muffin cups with nonstick cooking spray. Press a pot sticker or won ton wrapper into each cup, pressing firmly into the bottom. 

Toss together cheeses, bacon and green onions in a medium bowl and place equal amounts into each lined cup.

Whisk remaining ingredients well and pour into filled cups. Bake for 15 minutes, tenting with foil if the tops brown too quickly. Serve warm.

Variation:

Spinach and Sun-Dried Tomato Quiches

• Replace Jarlsberg cheese with smoked mozzarella cheese

• Replace bacon with 3 tablespoons chopped, cooked spinach (pressed dry) and 1 tablespoon minced smoked sun-dried tomatoes

• Replace green onion tops with fresh basil

Mini Herbed Cheese Quiches

A soft herbed cheese makes this recipe so tasty and easy to prepare.

Prep time: 15 minutes  

Cook time: 15 minutes 

Butter
16 to 20 square won ton wrappers*
1/2 of a 6.5-oz. container Alouette Garlic & Herbs Soft Spreadable Cheese
2 eggs
1/4 cup milk

1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 375°F and coat 16 to 20 mini muffin cups with butter. Press a won ton wrapper into each cup, pressing firmly into the bottom. Beat all ingredients together in a medium bowl and pour equal amounts into each cup. Bake for 15 minutes, tenting with foil if won ton edges brown too quickly. Makes 16 to 20 tiny quiches

*Muffin cup sizes will vary in depth. Deeper muffin cups will yield fewer quiches.

Note:

Substitute any variety of Alouette cheese. Try Smokey Jalapeno and top with salsa or guacamole, or Grilled Tomato and top with pesto or sun-dried tomato pesto and snipped fresh basil.

Mini Mexican Cheese Balls

Prep time: 20 minutes

Chill time: several hours or overnight

1 cup thickly shredded Mexican blend or Pepper-Jack cheese

1 (10-oz.) container Stonemill Kitchens Artichoke Jalapeno & Parmesan or 

     Spicy Pepper & 3 Cheese Dip

1 (8-oz.) block cream cheese, softened

1 tablespoon dried chopped onion (optional)

Chopped fresh cilantro

Pretzel sticks or toothpicks

Stir together all ingredients in a small bowl until well blended. Cover and refrigerate until very firm. Roll into 3/4-inch balls and roll in cilantro. Place in a shallow container an refrigerate again until very firm. Transfer to a decorative platter with pretzel sticks or toothpicks. Makes 32 cheese balls. 

Variation:

For an Italian flavor, use Stonemill Kitchens Artichoke & Parmesan dip, replacing cheese with shredded smoked mozzarella cheese. Roll in chopped fresh Italian parsley or basil. 

Pepper Jack Corn Crackers

Prep time: 20 minutes

Chill time: several hours

Cook time: 10 minutes

1 cup flour

1 cup masa (corn flour)

2 cups shredded Jack cheese

1/2 cup butter, softened

1 teaspoon each: onion powder and a Mexican chile lime seasoning

1/2 teaspoon chipotle chili powder

Stir together all ingredients in a medium bowl with a pastry blender until dough starts to come together. Turn onto a lightly floured board and knead several times to form a soft dough. Shape into a 2-inch in diameter roll and cover tightly with plastic wrap; refrigerate until very firm. (Recipe may be prepared up to a week ahead at this point.) Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Cut dough into 1/8-inch thick slices and place on prepared baking sheets. Bake for 8 to 10 minutes or until golden brown. Makes about 3 dozen crackers.