This is a classic bacon and Swiss cheese quiche. They'd be great for a Sunday morning brunch or tea. I normally make these in the mini-quiche style in a mini-muffin tin. This time I tried making them a little bigger in the regular muffin tin. They turned out really cute and super tasty! But guess what?!?! I forgot to take a picture! Next time, hopefully I'll have all my brain cells in tact...but don't count on it!
1 package refrigerated pie crust (2 crusts in package)
2 tablespoons olive oil
1-1/2 cups finely diced onion
1 package sliced bacon, cooked and chopped (I bake these in the oven at 400 degrees F for about 15 minutes and then flip them over to cook another 5-10 minutes until crispy.)*
2 cups heavy whipping cream
4 eggs slightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
8 oz shredded Swiss cheese
Prepare crust by rolling the dough into circle to cut about nine (9) 5" circles. Re-roll the dough and cut out 2 more circles, re-roll one last time and cut your last circle. Repeat with other crust. Fit them into 2 muffin tins that each have 12 cups. For a total of 24; set aside.
Preheat oven to 375 degrees F.*
Heat oil in skillet over medium heat. Add onions and saute until golden and caramelized. In the meantime, bake bacon in the oven if you haven't already.* In a large mixing bowl, combine cream, eggs, salt, black pepper, cayenne pepper and nutmeg, stir well.
Sprinkle equal amounts of caramelized onions and crumbled crispy bacon into each crust. Pour equal amounts of cream mixture into the cups. Sprinkle equal amounts of Swiss cheese over each cup. Bake at 375 degrees F for 15 minutes. Remove and allow to cool for 5 minutes and then carefully remove the little quiches to a cooling rack. Serve these with a green salad and mustard vinaigrette dressing.
You can freeze these and reheat them at 375 degrees for 10 minutes.