We are currently experiencing technical difficulties. For now, please contact us at: help@applegate.com. Thanks!

Snacking

Cheese

Deli Meat

Bacon

Hot Dogs

Breakfast Sausage

Breaded Chicken

Dinner Sausage

Traditional Italian

Burgers

Corn Dogs

Grilled Chicken Strips

Filter Products By:

Organic Natural Grass Fed Non-GMO Project Verified Gluten Free Dairy Free Sugar Free Whole30 Approved Common Allergies

No Antibiotics Ever

Our standard is simple: No antibiotics, ever.

Applegate Humanely Raised

Animals deserve to be handled with care and respect.

No GMO Ingredients

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Snacking
Cheese
Deli Meat
Bacon
Hot Dogs
Breakfast Sausage
Breaded Chicken
Dinner Sausage
Traditional Italian
Burgers
Corn Dogs
Grilled Chicken Strips
Allergen Search

Filter Recipes

Dietary Preferences

Ingredient

Meal

Clear Filters

No Antibiotics Ever

•

Applegate Humanely Raised

•

No GMO Ingredients

Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

All Recipes Appetizers

Mini Quiches with Bacon & Mushrooms

Mini%20quiches%20with%20bacon%20&%20mushrooms

Talk about versatile—these deeply satisfying little custards work as well with a glass of champagne at a cocktail party as they do with a cup of coffee at brunch.

  • Gluten-Free

Makes 4 dozen | Total Time: Less Than 60 Mins

Ingredients

Instructions

  1. Preheat the oven to 450°F. Lightly oil 48 mini muffin cups.
  2. Put the garlic cloves in a food processor and pulse until finely chopped. Add the quartered mushrooms to the processor and pulse until finely chopped. 
  3. Transfer the mixture to a bowl. Change the blade on the food processor to the grater attachment and grate the cheese; transfer to a separate bowl.
  4. Cook the chopped bacon in a heavy skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are deeply browned and the moisture they have released has evaporated, about 15 minutes. 
  5. Remove from the heat and season with salt and pepper to taste. Stir in the parsley.
  6. Whisk together the eggs and milk.
  7. To assemble, put a pinch of shredded cheese in the bottom of each oiled muffin cup. 
  8. Divide the mushroom mixture evenly among the muffin cups (about ½ teaspoon per cup), followed by the egg mixture (about 1 tablespoon per cup).
  9. Bake the quiches until puffed and golden brown, 15 to 18 minutes. Let the quiches cool for 10 minutes before running a knife around the edge of each quiche and popping it out. 
  10. Serve right away or, to serve later, transfer the quiches to a parchment-lined baking sheet and freeze until the quiches are frozen firm. Transfer the quiches to an airtight container and store in the freezer for up to 1 month. To reheat, bake in a 400°F oven until warm through, 8 to 10 minutes.

Gluten-Free

In This Recipe

100

Applegate Naturals® Sunday Bacon® Brand

 View product | View recipes
Buy Now

Buy Online

11700

Applegate Naturals® Thick Cut Bacon

 View product | View recipes
Buy Now

Buy Online

881000

Applegate Naturals® Medium Cheddar Cheese

 View product | View recipes
Buy Now

Buy Online

You Might Also Like

Cheesy%20mashed%20potato%20gratin

Cheesy Mashed Potato Gratin
Bloody%20mary

Bloody Mary with Bacon
Cheddar%20crusted%20olives

Cheddar-Crusted Olives
Green%20beans

Green Beans and Pearl Onions with Bacon Vinaigrette