Bite-Size Quiches

Excellent for a brunch.

Ingredients

4 ounces cream cheese
1/4 cup milk
1/2 cup mayonnaise
1/4 cup chopped onion
1/4 teaspoon salt
2 eggs, beaten
1/4 cup chopped black olives
1/4 cup chopped Smoky-link style sausages or bacon (cooked and chopped)
4 ounces Swiss cheese

Instructions

In top of double boiler, combine cream cheese, milk, mayonnaise, onion and salt. Stir constantly until cheese is melted and ingredients are well blended and creamy.
Remove from heat and allow to cool slightly. Add some of the hot cream cheese mixture to the beaten eggs, stirring constantly. Then, add the egg mixture to the remaining hot cream cheese mixture, stirring constantly. Add olives, sausage, and swiss cheese. Mix well.
Coat a mini-muffin pan with cooking spray. Fill each cup just to the top with the quiche mixture. Bake at 350 degrees for 18-20 minutes or until each mini quiche rises and is golden brown. Allow to cool slightly in pan. Remove from pan and cool on wire rack.

This recipe makes about 24 mini-quiches.
You can substitute the olives and sausage for other ingredients such as ham or shrimp.

Zucchini Quiche

Another great use for zucchini when the garden is overflowing.

Ingredients

1 9-inch unbaked pie shell
2 Tablespoons  oil
2 cups chopped zucchini
1/2 cup chopped onions
1 garlic clove, minced

1 1/4 cup shredded mozzarella cheese
3 eggs, beaten
1 cup ricotta cheese
1/2 cup milk
1/2 teaspoon salt
Freshly ground black pepper

Instructions

Preheat oven to 350 degrees.
Bake pie shell for 10  minutes. Remove from oven and allow to cool on wire rack. Increase oven temperature to 375 degrees.
Heat oil in medium skillet over medium-high heat. Add zucchini, onion and garlic. Saute until tender, about 10 minutes. Spread evenly over pie shell. Mix 1 cup mozzarella cheese with eggs, ricotta cheese, milk, salt and pepper. Spoon over vegetables and sprinkle with remaining cheese. Bake until knife inserted in center comes out clean - about 40 minutes.