| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | Breakfast, Breads | 6 | Servings |
INGREDIENTS
| 1 | pk | Cream cheese; 8oz, softened |
| 2 | Eggs; beaten | |
| 1 | c | Monterrey Jack cheese; 8oz |
| . grated | ||
| 2 | tb | Blue cheese; crumbled |
| 3 | oz | Smoked salmon; chopped |
| 1 | c | Asparagus; chopped, blanched |
| 1/4 | c | Red bell pepper; sliced |
| 1 | tb | Fresh dill; snipped |
| Salt & pepper to taste | ||
| 6 | English Muffins | |
| 18 | sl | Bacon; uncooked |
INSTRUCTIONS
Preheat oven to 375=F8F. In food processor or mixer, beat together cream cheese and eggs until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on foil-lined baking sheet. Spoon about 1/4 cup quiche mixture onto each. Wrap each muffin half perimeter with l 1/2 slices of bacon, securing ends with toothpicks. Bake 25 to 30 minutes or until top is lightly browned. Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve warm or at room temperature. Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Posted to MM-Recipes Digest V4 #4 by "Phillip Waters" <muddy@ibm.net> on Feb 2, 1999
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