QUICHE LORRAINE TARTLETS

Quiche Lorraine Tartlets image

Provided by hepcat1

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

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

Steps:

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.
Whisk eggs, half and half and salt. Set aside.
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.
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 add'l chopped chives, if desired.

Nutrition Facts : Calories 122, Fat 8, SaturatedFat 3, Cholesterol 23, Sodium 170.6, Carbohydrate 9.7, Fiber 0.3, Sugar 0.9, Protein 2.7