Quiche Lorraine Tartlets

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 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

Recipe

• 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 whisk eggs, half and half and salt. set aside.
• 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 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 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.