Tag: Mini

Honey Ginger Carrots and Mini Meatloaves

Honey Ginger Carrots and Mini Meatloaves

Honey Ginger Carrots and Mini Meatloaves Make a Valentine’s Day Dinner for Two and serve Honey Ginger Glazed Carrots with Sweetheart Mini Meatloaves. Sounds good doesn’t it:) Now I know that the usual Valentine’s Day Dinner consists of a Grilled Beef Tenderloin or Broiled Lobster 

Mini Blueberry Muffins

Mini Blueberry Muffins

Mini Blueberry Muffins For the Love of.. There are those times when all you want to do is pop a mini muffin into your mouth or pop a couple of mini muffins into your mouth but not all at the same time, unless of course you have 

Gruyere, Onion and Bacon Mini Quiche

Gruyere, Onion and Bacon Mini Quiche

Gruyere, Onion and Bacon Mini Quiche

Fast, Easy, and Delicious. Besides being a wonderful appetizer, Quiche are great served for breakfast, brunch, lunch or dinner. I’ve found that even kids love these little mini quiche as much as adults do. Gruyere, Onion and Bacon Mini Quiche are the perfect little morsels to pop into your mouth, that’s why they’re perfect as appetizers as well, no plate necessary.

Quiche Facts:

Quiche [KEESH] This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. The most notable of the savory pies is the Quiche Lorraine, which has crisp bacon bits and Gruyere cheese added to the custard filling. Quiche can be served as a lunch or dinner entree, or as a first course or hors d oeuvre.

 gruyere

Swiss Gruyere Cheese

Swiss Gruyere cheese is named for the valley of the same name in the canton of Fribourg. Switzerland now has AOC standards for Gruyere cheese. Gruyere has a semi-hard to hard texture that’s very dense, compact and subtle. The hard rind is golden brown, the interior ranges from ivory to medium yellow with occasional eyes. It has a complex flavor that’s creamy, fruity, nutty, earthy and mushroomy.

With the exception of French Gruyere, most Gruyere-style cheeses are not considered on a par with the Swiss original. That’s mainly because most non-Swiss versions are factory-produced with pasteurized milk whereas AOC standards for Swiss Gruyere say they can only be made from raw milk of two milkings of cows fed only grass or hay and must be prepared in copper pots.

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