These loaded mini quiches make an impressive addition to any weekend brunch menu. Or serve them as an appealing appetizer for cocktail parties.

INGREDIENTS

Quiches:

• 6 slices Naturally Smoked Hickory Kentucky Legend Bacon, diced
• 1 small onion, diced
• 1/2 cup bell pepper (any color), diced
• 2 cups packed thinly sliced brown mushrooms
• 1/2 tbsp finely chopped fresh thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 pkg (14 oz) refrigerator rolled pie crust (2-pack)
• 4 eggs
• 1/2 cup heavy or whipping cream
• 1 tbsp finely chopped fresh chives
• 3/4 cup shredded Swiss cheese
• 1/2 cup Kentucky Legend Diced Ham

Blender Hollandaise:

• 2/3 cup butter
• 3 egg yolks
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp finely chopped fresh chives

DIRECTIONS

1. Preheat oven to 425˚F. Lightly grease 12 wells of standard muffin pan.
2. In large skillet set over medium-low heat, arrange bacon. Cook, turning occasionally, for 8 to 10 minutes or until golden brown and crispy around edges. Transfer to paper towel–lined plate.
3. Remove all but 2 tbsp bacon fat from skillet. Increase heat to medium-high. Add onion, bell pepper, mushrooms, thyme, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender. Let cool completely.
4. Meanwhile, unroll each pastry crust on lightly floured work surface. Using 4-inch round cutter, cut out 12 rounds. If needed, roll scraps into a ball, flatten and roll out to 1/4-inch thickness, then cut out remaining rounds.
5. Fit each pastry round into a prepared muffin well, pressing into bottom and up sides. Chill for 10 minutes in freezer.
6. In large bowl, whisk together eggs, cream and chives.
7. Divide Swiss cheese, ham, bacon and mushroom mixture among pastry cups. Pour in egg mixture, dividing evenly.
8. Bake for 10 minutes. Reduce heat to 375˚F. Bake for 20 to 25 minutes or until pastry is golden and filling is set. Transfer pan to wire rack. Let stand for 10 minutes. Run a paring knife around edges of quiches to loosen. Using metal spatula, carefully transfer quiches to serving plate. Keep warm.
9. Blender Hollandaise: In small saucepan set over medium-high heat, melt butter until bubbling.
10. In blender, add egg yolks, lemon juice and mustard. Purée until smooth. With motor running, pour bubbling butter into blender. Season with salt and pepper. If too thick, thin with a little water. Stir in chives. Keep warm to serve.
11. Serve quiches with drizzles of hollandaise.

Tip: Substitute Swiss cheese with aged Cheddar or Gruyère cheese if preferred.