Bacon. When did it become so popular? I mean, it's being used to make ice cream, candy, beer, even vegetables wrapped in it. My mom Patty, has been making quiche for years and guess what? It's ALWAYS had bacon in it. She is so ahead of her time. These mini bits are not only delicious, but pretty easy to make. Hope you enjoy!
1/2 lb. of bacon, cooked and crumbled
1-2C fresh chopped spinach
2T dried minced onion
1 tube (8oz) refrigerated crescent rolls
2C shredded Swiss cheese
1/3C grated Parmesan cheese
2T minced chived
4 eggs, lightly beaten
1C 4% cottage cheese
Directions: In a large skillet, cook bacon until crispy. Crumble and set aside. On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into pieces small enought to fit your mini muffin pan. Press onto the bottom and up the sides of greased mini muffin cups. Fill each cup with about 2 teaspoons of the bacon and spinach. In a large bowl, combine the eggs and cheese. Spoon over the bacon and chive mixture. Sprinkle with paprika.
Bake at 375 for about 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 30-40 mini quiche.