This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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[method] => lightly beaten
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[title] => cream, cereal (half and half), 10% b.f.
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[title_custom] => ground black pepper
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[44055fd5-ae7a-f5a4-c50d-85a1d62b8aa1] => Array
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[title] => "cheese, gruyere, shredded"
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[method] => grated
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[34cf87f5-47d2-9e84-15e8-184437447363] => Array
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[title] => onion, green, chpd, fresh
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[title_custom] => slices Applewood smoked bacon
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-
1 (15-ounce) package refrigerated pie crust
-
3 large eggs lightly beaten
-
1 cup half-and-half
-
1 tsp dry mustard
-
1 tsp salt
-
1/2 tsp ground black pepper
-
1 cup Gruyere cheese grated
-
1/2 cup green onion chopped
-
8 slices Applewood smoked bacon cooked and crumbled
Recipe Method
1. Preheat oven to 350 degrees.
2. On lightly surface, unroll pie crusts. Using a 4 1/2-inch round cutter, cut 6 circles from pie crust. Line twelve 4-inch quiche pans with prepared crust; prick bottom of crusts with fork. Place on baking sheet and bake for 5 minutes.
3. In a medium bowl, whisk together eggs, half-and-half, mustard, salt, and pepper, until well combined. Evenly divide cheese, green onion, and bacon between all quiche pans.
4. Spoon egg mixture into each quiche pan, about two-thirds full. Bake for 25 to 30 minutes, or until set. Cool for 10 minutes, and carefully remove from pans.
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