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Mini Quiches with Peas and Bacon

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 7 servings
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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

1 round refrigerated pie dough (half of a 14-ounce package)

Nonstick cooking spray

Directions

Special equipment:
a 3-inch round cookie cutter; a 12-cup muffin tin
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.
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