Quiche Lorraine Tartlets
Our petite version of the classic is sure to brighten up your next brunch!
- 1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
- 2 eggs
- 1/2 cup (125 mL) half and half
- 1/8 tsp (.5 mL) salt
- 4 slices cooked bacon
- 1/2 medium red bell pepper
- 2 tbsp (30 mL) finely chopped fresh chives
- 1/2 cup (2 oz/125 mL) grated Swiss cheese
- 12 grape tomatoes
- Coarsely ground black pepper
- Additional chopped fresh chives or green onion (optional)
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.
Finely chop bacon and bell pepper with Food Chopper. Press out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, cheese and chives in batter bowl; mix well using Small Mix 'N Scraper®.
Pour egg mixture evenly into tart shells; sprinkle 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.
- 24 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 90, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 6 g, Protein 2 g, Sodium 100 mg, Fiber 0 g
To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.
For best results, place bell pepper skin side up on Cutting Board before chopping with the Food Chopper.