Quick Lorraine Tarts

By deanarrca

Ingredients

• 2 pie crust, unbaked pillsbury
• 1 1/3 cups gruyere cheese, or swiss -- shredded
• 5 slices bacon, cooked -- crumbled
• 1/3 cup green onion, sliced
• 4 large eggs
• 1 1/3 cups sour cream
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce

Preparation

Step 1

Heat oven to 375. Prepare pastry as directed on package. flour lightly. Cut into 3 inch rounds. Fit rounds into muffin cups. Combine cheese, bacon and onion; spoon into pastry lined muffin cups. Beat eggs slightly; stir in sour cream, salt and worcestershire sauce. Pour about 1 tablespoon sour cream mixture in to each muffin pan. Bake 20 to 25 minutes or until light brown. Cool in pans 5 minutes before serving.

NOTES : Do-ahead: Cool baked tarts and wrap in aluminum foil; refrigerate. At serving time, heat wrapped tarts in 350 oven for 10 minutes.