Thanksgiving dinner is the main event and the smells wafting from the kitchen are enough to torture even the most patient of guests. This year why not set up a simple and elegant Thanksgiving breakfast buffet to keep your guests satisfied and out of your way in the kitchen? This buffet is all made ahead of time, except the quiche, which can be quickly prepared if you do the prep the night before. Create an assortment of quick breads or muffins, fruit compote, and these delightful mini spinach quiches.
Mini Spinach and Bacon Quiches
1 cup butter, softened
1 8oz package cream cheese, softened
2 1/2 cups of all purpose flour
1/4 teaspoon salt
Combine flour and salt. Add butter and cream cheese and mix until soft dough forms. Create 1 inch sized balls from the dough and press one into each greased mini muffin tin, making sure to bring up along the sides.
1 10 oz package frozen chopped spinach, cooked and well drained
1/2 cup small curd cottage cheese
1/2 cup each shredded Swiss and Cheddar cheese
1 tablespoon butter
1/2 cup onions, minced
1 pound bacon, cooked and crumbled
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Saute onion in butter until the onion is soft. Combine with the spinach. Add cheeses and then fill each shell about 1/3 to 1/2 with spinach mixture. Sprinkle a bit of the crumbled bacon on top of spinach.
Combine eggs, cream, salt, black pepper, and red pepper. Pour egg mixture over the spinach mixture in each shell. Bake at 375 degrees for 20 to 25 minutes or until golden brown. These are delicious served warm or at room temperature.