A mini-muffin pan makes it easy to make these elegant little retro appetizers. Makes 24 mini quiches . Serving size: 3 quiches
3/4 cup half and half
1 1/2 grams kief or hash
2 tablespoons butter
2 tablespoons vegetable shortening
3/4 cup all-purpose flour
2 tablespoons milk
1/3 pound bacon
3 ounces Swiss cheese, shredded
2 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
Preheat oven to 400 degrees. Heat half and half in a small saucepan over medium heat. Stir in hash or kief and stir until dissolved. Remove from heat. Set aside. Prepare crust by cutting butter and shortening into flour by pulsing 8 to 10 times in a food processor until well combined. You can alternatively use a pastry blender to accomplish the task, but be prepared to spend more time at it. Transfer mixture from processor to a large bowl, stir in 4 tablespoons milk until dough just holds together. Gather into a ball, flatten into a disk and refrigerate for at least half an hour. Meanwhile, place bacon slices on a broiler pan and bake in oven for about 10 minutes or until bacon is cooked and crispy. Let cool and crumble. Reduce heat to 375 degrees. Use a rolling pin to roll out chilled crust to 1/8-inch thickness on a lightly floured surface. Use a 2 1/2-inch round cookie cutter or a small glass with an opening about that size to cut 12 circles from dough, re-rolling as necessary. Press each circle into a mini-muffin cup—dough should cover bottom and sides with no overhang. Repeat with remaining dough and muffin cups.
Sprinkle crumbled cooked bacon into bottom of each dough-lined cup, about 1/2 teaspoon per cup. Sprinkle about 3/4 teaspoon of grated cheese into each cup on top of bacon. Whisk together eggs, half and half/cannabis mixture, salt, pepper and nutmeg until well combined. Pour egg mixture into muffin cups until just filled. Bake for about 40 minutes or until quiches are set and tops are golden brown. Cool for 5 minutes before removing from pan. Serve warm, at room temperature, or cold.
