Gallo’s Hearty Burgundy Wine has graced the cover of Time Magazine for its role in American winemaking. To celebrate they are sharing some really great pairing recipes like these Mini Quiche Lorraines. It truly is a wonderful red blend. The special bottling was crafted after careful consultation with the blend’s original winemakers to offer the same big, generous flavor, carrying on the Gallo tradition of producing approachable and flavorful wines. Gallo Family Vineyards Hearty Burgundy retails for $9 in a 1.5L bottle. They sent me a sample and I really enjoyed it. Now if I could only perfect my making of this recipe.
Makes 24 mini quiches
1 tablespoon olive oil
2 ounces Canadian bacon, finely diced
1 small onion, finely chopped
3/4 cup heavy cream
3/4 teaspoon nutmeg
3/4 teaspoon paprika
1 teaspoon (or 2 teaspoons fresh) dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup (3 ounces) grated Gruyere or Swiss cheese
One box (2) rolled refrigerated pie crusts
Preheat oven to 375°F. In a medium skillet heat oil over medium heat. Cook bacon and onion until the onions are softened, 5-6 minutes; remove from heat and cool. In a medium bowl whisk the eggs, cream, nutmeg, paprika, thyme, salt and pepper. Fold in cheese. Coat a 24-compartment mini muffin tin with cooking spray. On a clean work surface unroll pie crusts. Using a 2 ½-inch round cookie cutter cut out 24 rounds; fit into muffin tin, pressing against sides and bottom. Evenly distribute bacon mixture among compartments. Stir egg mixture and carefully spoon evenly among compartments. Bake until puffed and golden, 18-20 minutes. Serve warm.