Shelly's Recipe

MINI ARTICHOKE AND GRUYERE QUICHES

Category: Quiche and Savory Tarts / Tartlettes

4 tbsp butter, melted plus 2 tbsp butter, softened
3/4 cup crushed Ritz crackers, about 16
4 slices bacon
1 tbsp chopped green onions, white and light green parts
1/2 cup chopped marinated artichoke hearts
1/2 cup grated gruyere cheese
1/2 cup milk
1 egg
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 300. Grease a 12-cup mini muffin pan with softened butter. In a small bowl, combine cracker crumbs and melted butter, then divide the mixture evenly among the muffin cups, pressing the crumbs up the sides.

In a skillet, brown bacon for 5 minutes, turning once. Add onions and saute for 3 minutes. Add artichokes and cook for 2 minutes. Crumble bacon, allow the mixture to cool for 2-5 minutes, then divide it evenly over the cracker crumbs. Sprinkle with grated cheese.

Beat together the next 4 ingredients and spoon mixture into the muffin pan, filling the cups 3/4ths full. Bake until they are set in the middle, 15-20 minutes, watching carefully not to over bake. Serve hot or warm.

Note: Can be stored, covered, in the refrigerator for 3 days or in the freezer for up to 1 month. Warm them in the oven before serving.