Individual quiche lorraines
1T melted butter
1/2c gruyere, grated
3 strips bacon, cooked and chopped
salt, pepper, cayenne and nutmeg to taste
Preheat oven to 425-degrees.
On lightly floured surface, divide pastry into 6 portions and form into balls.
Roll out each ball into 6" round.
Press each round into a custard cup/ramekin/4" quiche pan...be sure to fold in any overhang.
Line shells with parchment, fill with pie weights (dried beans work well) and bake 10 minutes.
Remove parchment and weaights, return to oven and bake until shells are golden approx 7-10minutes more.
Reduce heat to 375-degrees.
In a bowl whisk cream, milk, eggs, butter, cheese and spices.
Divide bacon among pie shells, pour filling into shells.
Bake until filling is set and puffed, and crust is golden.
Best served cool.
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