As promised, here’s the bacon swiss version of my quiches that won the Crunchmaster contest. Again, you can use your favorite crust recipe if you don’t have access to Crunchmaster Crackers. I like this one as much as the other recipe. My daughter loves this one best, but she’s a total bacon fiend. Enjoy!
4.5 Ounce Package Crunchmaster Roasted Vegetables Multi-Grain Gluten Free Crackers
1 Large Egg White
4 Tablespoons Melted Butter
3 Tablespoons Grated Parmesan Cheese
½ Teaspoon Dried Basil
¼ Teaspoon Salt
3 Large Eggs
1 ½ Cups Half n’ Half
1 Tablespoon Rice Flour
2 Tablespoon Grated Parmesan Cheese
¼ Teaspoon Salt
Dash Freshly Ground Nutmeg
Dash White Pepper
6 Slices Fully Cooked Bacon, chopped finely
6 Ounces Grated Swiss Cheese
2 Tablespoons Chopped Fresh Chives
For Crust: Process the crackers in a blender until they are fine bread crumbs. Add crumbs to a small mixing bowl and add the remaining crust ingredients. Mix thoroughly. Put 14 paper liners into cupcake pans. Spray with nonstick cooking spray. Put about 1 tablespoon of crust mix into each liner and press into liner, pressing a little way up the sides. Set aside.
For the filling: Preheat oven to 350º. In a medium mixing bowl, whisk together the eggs, half n’ half, rice flour, parmesan, salt, nutmeg and white pepper. Stir in the bacon, cheese, and chives. Put about a generous ¼ cup of the mixture into each cupcake liner. Bake in preheated oven for about 25 minutes, until lightly golden brown on top and set. Let cool slightly before serving. Makes 14 appetizers.