Quiche Lorraine Tartlets

By bridenk

Ingredients

• 1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
• 2 eggs
• 1/2 cup half and half
• 1/8 tsp salt
• 4 slices cooked bacon
• 1/2 medium red bell pepper
• 2 Tbs finely chopped fresh chives or green onion
• 1/2 cup (2 oz) grated Swiss cheese
• 12 grape tomatoes
• Coarsely ground black pepper
• Additional chopped fresh chives or green onion (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.

Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels.

Finely chop bacon and bell pepper with Food Chopper. Squeeze out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, chives and cheese in batter bowl; mix well using Small Mix ‘N Scraper®.

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. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.