Title: English Muffin Quiche
Categories: Breakfast, Breads
Yield: 6 Servings

1 pk Cream cheese; 8oz, softened
2 Eggs; beaten
1 c Monterrey Jack cheese; 8oz
. grated
2 tb Blue cheese; crumbled
3 oz Smoked salmon; chopped
1 c Asparagus; chopped, blanched
1/4 c Red bell pepper; sliced
1 tb Fresh dill; snipped
Salt & pepper to taste
6 English Muffins
18 sl Bacon; uncooked

Preheat oven to 375=F8F. In food processor or mixer, beat together cream
cheese and eggs 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 l 1/2 slices of bacon, securing ends with toothpicks.

Bake 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.

Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92
** Scanned and formatted for you by The WEE Scot -- paul macGregor

Posted to MM-Recipes Digest V4 #4 by "Phillip Waters" on
Feb 2, 1999