Title: English muffin quiche
 Categories: Newspaper, Eggs, 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 375øF. 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