Mini quiches with peas and bacon
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
Method
Step 1: Special equipment: a 3-inch round cookie cutter; a 12-cup muffin tin. Preheat the oven to 375 degrees F.
Step 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.
Step 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.
Step 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.
Step 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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