This one's from Betty Crocker. I'm not totally in love with these things, but the kids scarfed 'em down, so I'll make them again! The nice thing about this recipe (or any quiche recipe) is the flexibility -- you can substitute or add here with abandon, as long as everything fits in the muffin pan. Just about any cooked meat or small pieces of veggies would work!
1 ¼ C Original Bisquick mix (I always make my own)
¼ C butter or margarine, softened
2 T boiling water
6 slices bacon, crisply cooked, crumbled
½ C half-and-half
1 egg
2 medium green onions, thinly sliced (2 T)
¼ tsp salt
¼ tsp ground red pepper (cayenne)
½ C shredded cheese (2 oz)
Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups or 8 regular muffin cups with shortening or cooking spray.
In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Divide dough evenly among cups, press on bottom and up side of each. Divide bacon evenly among muffin cups.
In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon egg mixture into each muffin cup -- 1 ½ teaspoons per mini cup or 1 ½ tablespoons per regular cup. Sprinkle cheese over tops.
Bake mini cups about 20 minutes or regular cups about 30 minutes, or until edges are golden brown and centers are set. Cover; refrigerate any remaining quiches.