Mini Quiches with Peas and Bacon
- Level: Easy
- Yield: 7 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 567
- Total Fat
- 43
- Saturated Fat
- 15
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 167
- Sodium
- 622
- Total: 1 hr
- Active: 25 min
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
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.