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May 17, 2021

Comté and Bacon Bouchées

Spinash and feta and gruyere and bacon mini muffins
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Comté and Bacon Bouchées

These bite-sized French cakes will quickly become a family favorite. Keeping them in the freezer and serving these when you don't feel like cooking can help eliminate processed food from your life. They're also ideal for entertaining, school lunches, or quick dinners with friends. See more modifications below:

  • Author: Caterina De Falco
  • Prep Time: Varies, about 20 minutes
  • Cook Time: 25-30 min
  • Total Time: 50 minutes

Ingredients

Scale

1 1/2 cups all-purpose flour

2 1/4 teaspoons of baking powder or 1 packet of French baking powder

1 cup of whole milk - grass-fed recomended

2 eggs, farm-fresh are always best

2 tablespoons of olive oil

1 1/4 cup of fresh Comté or Gruyére cheese

3 1/5 oz bacon, uncured and grass-fed recommended

Optional 2 sprigs of fresh thyme or other fresh herbs like chives or chervil

1 tsp of sea salt and fresh ground pepper

Instructions

Preheat the oven to 350 degrees

Dice the bacon. Dice or grate the cheese.  

Combine the flour, baking powder, pepper, and salt in a large bowl. Whisk in the eggs, milk, and oil. Add the cheese, bacon, thyme, salt and pepper. Mix well. 

Butter mini muffin pans. Tip- save your butter wrappers and use them to butter the muffin pans. You can also use muffin liners to avoid buttering the pan. 

Spoon the mixture into the muffin tins. 

Tip- To save time, you can also bake this in a loaf pan and slice it to serve.  

Slices of savory bread

Notes

Serve these bite-sized savory cakes for an apéritif, school lunch, picnic, weekend lunch, or entertaining.  They are also perfect for on-the-go dinner for kids in between activities.  Warm them before you go; they are fine at room temperature, a healthy and delicious alternative to the drive-through. 

Once you have this basic recipe, you can modify the ingredients, such as ham, sausage, Blue cheese, or goat cheese. In addition, you can make them with leftovers such as chickens in roasted red peppers.  The possibilities are endless! 

Many of the recipes I share have guidelines rather than exact measurements, since I often cook "au pif" as we say in France, meaning by feel.  It is possible to pull together great meals quickly without relying on recipes when you cook by feel, or Kitchen Intuition as I call it.  You can write to me anytime if you have questions.

Copyright 2019, Return to the Table by Caterina De Falco, All Rights Reserved

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