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Heidelberg Quiche Tarts are an out-of-the-ordinary autumn entree with a hint of German influence. Although they look exotic, they’re actually easy to make for brunch, lunch or dinner.
Caraway-spiked cocktail rye slices are a convenient alternative to the usual quiche crust. Inside, a smooth custard flavored with sour cream complements the surprisingly delicate flavor of your choice of cabbage or bright Brussels sprouts. A sprinkling of crisp bacon adds flavor, with very little fiat.
While the quiches are baking, you’ll have time to set the table, gather the family, or just catch your breath after a busy fall day. Break out the eggs, and enjoy the ease and convenience of Heidelberg Quiche Tarts! HEIDELBERG QUICHE TARTS
(4 servings)
20 slices cocktail rye bread
4 slices bacon, diced
2 cups (8 ounce) shredded cabbage or sliced Brussels sprouts
1 tablespoon firmly packed brown sugar
1 tablespoon vinegar
8 eggs
3/4 cup dairy sour cream
Lightly grease 4 individual 10ounce baking dishes or custard cups. Line bottom and sides of each dish with 5 slices of the bread. Set aside.
In large skillet over medium heat, cook bacon until crisp. Remove from pan, drain and set aside. Pour off almost all of drippings. Add cabbage, sugar and vinegar to pan. Cook over medium heat, stirring occasionally, until cabbage is limp, about three minutes. Spoon about 1/3 cup of the mixture into each reserved breadlined dish. In large bowl, beat together eggs and sour cream until blended. Pour about 3/4 cup of the egg mixture
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