Quiche Lorraine Tartlets

Ingredients

• 1 (15 ounce) package refrigerated pie crusts, softened according to package directions (2 crusts)
• 2 eggs
• 1/2 cup half-and-half
• 1/8 teaspoon salt
• 4 slices cooked bacon
• 1/2 medium red bell pepper
• 2 tablespoons finely chopped fresh chives or green onions
• 1/2 cup grated swiss cheese (2 oz.)
• 12 grape tomatoes
• fresh coarse ground black pepper

Directions

1. 1

   Preheat oven to 400 degrees. Unroll one pic crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of the Measure All-Cup (from Pampered Chef), nine around outside edge and three in center. Press disks into wells of mini-muffin pan and ruffle edges.

2. 2

   Whisk eggs, half and half and salt. Set aside.

3. 3

   Finely chop bacon and bell pepper; squeeze excess moisture from bell pepper with paper towels. Combine bacon, bell pepper, chives and swiss cheese and mix well.

4. 4

   Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper.

5. 5

   Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with add'l chopped chives, if desired.