Name: Mini Quiches with Peas and Bacon
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 7 servings
Ingredients: 6 slices bacon; 5 eggs; 1/2 cup heavy cream; 1/4 teaspoon sweet paprika; 1/4 teaspoon cayenne pepper; 2 teaspoons Dijon mustard; Kosher salt and freshly ground black pepper; 1 cup frozen peas; 3 ounces shredded Gruyere cheese; One 14.5-ounce package refrigerated pie dough; Nonstick cooking spray

Directions

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26m Easy 97%

CLASS

Special equipment:

a 3-inch round cookie cutter; a 12-cup muffin tin

Preheat the oven to 375 degrees F.
Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.