Quiche Lorraine Tartlets

10 ingredients
5 steps

Ingredients

  • 1 (15 ounce) package refrigerated pie crusts, softened according to package directions (2 crusts)
  • 2 eggs
  • 1/2 cup half-and-half
  • 1/8 teaspoon salt
  • 4 slices cooked bacon
  • 1/2 medium red bell pepper
  • 2 tablespoons finely chopped fresh chives or 2 tablespoons green onions
  • 1/2 cup grated swiss cheese (2 oz.)
  • 12 grape tomatoes
  • fresh coarse ground black pepper

Directions

  1. 1
    Preheat oven to 400 degrees. Unroll one pic crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of the Measure All-Cup (from Pampered Chef), nine around outside edge and three in center. Press disks into wells of mini-muffin pan and ruffle edges.
  2. 2
    Whisk eggs, half and half and salt. Set aside.
  3. 3
    Finely chop bacon and bell pepper; squeeze excess moisture from bell pepper with paper towels. Combine bacon, bell pepper, chives and swiss cheese and mix well.
  4. 4
    Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper.
  5. 5
    Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with add'l chopped chives, if desired.

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