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HARVEST BRUNCH QUICHE

Prep
20 Minutes
Cook
30 Minutes
Serves
6

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs, beaten
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons crumbled blue cheese
  • 3 ounces smoked salmon, chopped
  • 1 cup chopped fresh asparagus, blanched (or frozen asparagus, thawed)
  • 1/4 cup diced red bell pepper
  • 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dill
  • salt and fresh ground pepper to taste
  • 6 BAYS® English Muffins, split
  • 18 slices bacon, uncooked

Instructions

  • In food processor or mixer, beat cream cheese and eggs together 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 the perimeter of each muffin half with 1-1/2 slices of bacon, securing ends with toothpicks.

  • Bake in a preheated 375° F oven 25-30 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.
HARVEST BRUNCH QUICHE