Harvest Brunch Quiche

Serving Size  : 6     Preparation Time : 0:00

Categories    : Breakfast & Brunch    
         
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  8    ounce pack  cream cheese -- softened

       2                             eggs -- beaten

       1         cup  monterey Jack cheese -- grated

       2         tablespoons  (2 ounces) crumbled blue cheese

       3         ounces  smoked salmon -- chopped

       1         cup  chopped fresh asparagus -- blanched or frozen,

     1/4        cup  red pepper -- diced

       1         tablespoon  snipped fresh dill

                        OR

     1/2        teaspoon  dried dillweed
                                      Salt and fresh ground pepper -- to taste

       6         Bays English Muffins -- split

      18        slices  bacon -- uncooked

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 each muffin half perimeter with 1-1/2 slices of bacon, securing ends with tooth picks.

Bake in a preheated 375 degree F oven 25 to 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.