Quiche Lorraine Tartlets

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Okay one more Pampered Chef recipe... Cause this one is soOoO good and fun to make at brunches as well! I made them for Shannon's bridal shower and everyone FREAKED on them!!! Here is the recipe:
 1 pkg (350 g)  frozen pie shells (2 shells), thawed 
 2 eggs 
 1/2 cup (125 mL) half and half 
 1/8 tsp (0.5 mL) salt  
 4 slices cooked bacon 
 1/2 medium red bell pepper 
 2 oz (60 g) Swiss cheese, shredded (1/2 cup/125 mL) 
 2 tbsp (30 mL) finely chopped fresh chives 
 12 grape tomatoes 
Coarsely ground black pepper 
Additional chopped fresh chives or green onion (optional) 
  1. Preheat oven to 400°F (200°C). Remove pie shells from tins and form each into a ball, kneading until smooth. Roll each ball into a 12-in. (30-cm) circle. Place one circle onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube a cup (nine around outside edge and three in center). Press disks into wells of mini muffin pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining circle of dough. OR just buy the mini tart shells and take them out of the tins. Make sure they are mini though- that's what I normally do:
  1. Whisk eggs, half and half and salt in mixing bowl using a whisk; pour into a cup with a spout that is easy to pour out of.
  1. Finely chop bacon and bell pepper. Squeeze out excess moisture from bell pepper using paper towels. Grate cheese. Combine bacon, bell pepper, cheese and chives in mixing bowl; mix well.
  1. 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.

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