Mini Quiche Lorraines - cooking recipe

Ingredients

8 oz. pastry dough
7 oz. bacon, cut into small pieces and fried
3 eggs
4 pinches nutmeg
salt and pepper
3/4 c. heavy cream

Preparation

Preheat oven to 425\u00b0.
Cut pastry dough with fluted cutter about 1 1/4-inches in diameter, cut out 18 rounds.
Line 18 tartlet or mini muffin pans with dough rounds.
Break eggs into bowl, add nutmeg, salt and pepper and beat with fork until blended well. Continue to beat and add cream in a thin steady stream. Distribute bacon evenly among pastry lined pans, then pour in cream mix.
Bake until filling sets and crusts are golden, about 15 minutes.
Serve hot or warm.