You’ll definitely be in the mood for these baby quiches.

This is one of my favorite party recipes. Bite sized morsels of deliciousness that can be made well ahead and frozen until party time.

My favorite combination is provolone and pepperoni, but the variations are endless. Think cheddar, smoked ham and some chopped onion or Swiss cheese with broccoli. Other combinations that work are shrimp and feta or spinach, cheddar and bacon.

I got this recipe from my college roomie who got it from “Pam”. Thank you both!

Provolone And Pepperoni Baby Quiches

Ingredients:

2 cans flaky biscuits
4 eggs, beaten
1 lb ricotta cheese
1 cup chopped provolone cheese
1/2 cup chopped pepperoni
2 Tbs grated Parmesan cheese

Directions:

1. Preheat oven to 350℉.

2. Separate biscuits into three layers. Press one layer into each well of ungreased mini muffin tins.

3. Combine remaining ingredients and mix well. Spoon mixture into each biscuit to 2/3 full.

4. If using right away bake for 30 minutes, or 15 minutes if you intend to freeze. (To reheat frozen quiches, thaw and bake on a cookie sheet at 350℉ for 15 minutes)

Makes about 5 dozen baby quiches

Recipe from Pam

Cool band name. Cool band. Cool song.

Cool.

Check out The Maginot Band on Facebook and Soundcloud. You can buy the new EP ‘Peace And Quiet’ here.

Cheers!