"Light and flaky, these tarts are easy to make and easy to reheat. Just wrap loosely in foil and heat at 350 degrees F for 10 to 15 minutes, or until warm." — DONNA L.
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1 (8 ounce) package
cream cheese, softened
shredded Swiss cheese
chopped green onion
1 (10 ounce) can
refrigerated flaky biscuit dough
I tried the regular size flaky biscuits and the grands. I found them both too doughy. I used regular frozen pie crusts and cut them with a 3" round cutter to fit the muffin cups. they slip right in. Turned out great. Used the recipe filling which is really good.
These were ok..a little bland. I halved some grands & they still seemed too doughy/not enough egg. These definately need a little tobasco to the filling for a little more flavor. I'm not sure if I will make these again.
I made these for Christmas Eve Brunch and they flew off the platter. I used a basic cream cheese dough for the crust (from Pampered Chef's recipe for pecan tassies) & I substituted onion flakes for the green onion and they turned out great. Since I was limited on oven space the morning of the Brunch I made these a couple days before and put then in the freezer until that morning. I placed them on foil and put them in the toaster oven until they were heated through and it was just like they were mixed up and baked right then. I will make these again - great to have in the freezer to use for an appetizer for drop in company too.
YUMMY! I just finished my second piece. I didn't have the patience for individual tarts so I threw everything onto a Pilsbury premade pie crust. I set the cooking time for 30 minutes. Perfect!
I joined allrecipies just to write a review on this one! A huge hit at our Mother's Day brunch. Helpful tips: Use Grands cut in half and then rolled out for normal size muffin tins. Light cream cheese was great...less greasy than regular. Do not overfill the cups with the egg mixture so to avoid overflowing.
A delicious "flexible" recipe. I can make these a couple days ahead of time for breakfast on the run. They're just as good reheated in the microwave. I always make a spicy version along with this recipe as is. I substitue spicy breakfast sausage, pepperjack cheese, 4 oz chopped green chiles and 1 tsp. of creole seasong. Awesome. My co-workers went crazy for this recipe.
This was a hit at the party last night! I used sharp cheddar cheese in place of the Swiss and added some dried tomato sprinkles! I split the biscuits in two and made 24 mini muffins (I used a whole package of 10 and 2 from another package). If I would have had the time I would have doubled the mixture and made all the biscuits from both packages. As it was there was enough mixture to make 24 mini tarts.
VERY good! I used puff pastry sheets rolling it out, using a large mouth glass to cut and place in muffin pans. I used sharp cheddar instead of swiss and used lite cream cheese. Next, I'm going to use MJ cheese and use green chilies! And then try using cooked sausage with red bell peppers cut up fine. Can't wait to try this out on my Sunday school class!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Quiche Tarts
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 150
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