These savory bites are based on Julia Child's classic recipe found in Mastering the Art of French Cooking. According to Julia, true Quiche Lorraine contains just bacon—no cheese—and our version follows suit, but feel free to mix things up by adding cheese or trying different fillings. And even Julia says that using purchased pastry is no problem!
Regan Burns Cafiso
|6 slices bacon, cooked and crumbled||Salt and freshly ground pepper|
|2 large 2 large eggs||Flour, for work surface|
|1 egg yolk||1 15-ounce package refrigerated piecrust|
|1 cup half-and-half|
Coat a 24-cup mini-muffin tin with cooking spray and heat oven to 375 degrees F. In a mixing bowl, whisk together eggs, yolk, and half-and-half. Season with salt and pepper; set aside.
On a lightly floured surface, use a 2 1/2-inch round cutter to cut 24 rounds out of the piecrust. (If you do not have a round cutter, the mouth of a standard-size canning jar works fine.) Gently press rounds into muffin cups. Divide crumbled bacon evenly between the lined cups, then divide egg mixture between cups.
Bake until quiche crusts are golden brown and the egg mixture is puffed and completely set in the center, about 25 minutes. Transfer quiches to a cooling rack and serve warm.
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