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Bacon Quiche Tarts

Chef's Note:


6 ounces cream cheese, softened

5 teaspoons 2% milk

2 large eggs

1/2 cup shredded Colby cheese

2 tablespoons chopped green pepper

1 tablespoon finely chopped onion

1 tube (8 ounces) refrigerated crescent rolls

5 bacon strips, cooked and crumbled

Thinly sliced green onions, optional


In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese,

green pepper and onion.

Separate crescent dough into 8 triangles;

press onto the bottom and up the sides of greased muffin cups.

Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.

Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean.

Serve warm. If desired, top with chopped green onion.
Freeze option: Freeze cooled baked tarts in a freezer container.

To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.