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Pie dough for 9" double crust (click here for recipe)
Water
20 pearl onions, halved
3 eggs
1-1/2 C milk
1 C Swiss cheese, shredded
3 green onions, sliced
Salt & black pepper to taste
1/2 C green olives with pimiento (sub with pitted & sliced black olives)
Preheat oven to 375-degrees F. Chill prepared pie crust dough (click here for homemade recipe). Bring a saucepan of water to a boil; add pearl onions. Remove saucepan from heat and allow to stand for about five minutes; drain. When cool enough to handle, remove skins from the pearl onions; then halve onions. Set aside. Divide chilled pie crust dough into twenty portions; shape each one into a ball. Place one ball in each of twenty 2-1/2" muffin cups. Press dough into bottoms and up the sides of muffin cups. Set aside. In a bowl, beat together eggs; stir in milk, shredded Swiss cheese, sliced green onions, salt and black pepper. Ladle egg mixture into pie crusts in muffin cups, filling each about 3/4 full. Place two pearl onion halves and green olive slices on top of each egg mixture. Bake for about twenty to twenty-five minutes or until a knife inserted near centers comes out dry and clean. Allow to cool in muffin cups for about ten minutes. Using a knife, loosen sides of cooked egg mixtures in muffin cups. Remove and serve warm. Recipe makes about twenty mini-quiches.
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