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"
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 352.5mg||108 %|
|Sodium 402.3mg||14 %|
|Potassium 185mg||5 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.9g|
|Protein 14.8g||21 %|
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Calories per serving: 251
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