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Mini Quiches with Peas and Bacon

Prep Time
1h 15 min
Yields
7 servings

Flaky pastry filled with egg, bacon, peas and cheese.

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ingredients

6
slice bacon
5
eggs
½
cup heavy cream
¼
tsp sweet paprika
¼
tsp cayenne pepper
2
tsp Dijon mustard
Kosher salt and freshly ground black pepper
1
cup frozen peas
3
ounce shredded Gruyere cheese
1
round refrigerated pie dough (half of a 14-oz package)
Nonstick cooking spray
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directions

Notes

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

Step 1

Preheat the oven to 375ºF.

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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