by Kelly J. Larson

Quiche Lorraine Minis — I cannot make these classic breakfast tarts without the B-52’s catchy song playing over and over in my head. Quiche. Quiche La Poodle. Quiche Lorr-ai-aine.

The savory classic combination of bacon, egg, cheese and cream fill a half dozen cute little quiche tart shells and make (almost) everyone happy. They’re so easy and freeze nicely too. If you’re not a pie crust fan, you can skip that part and bake them in a silicone mini muffin tray.

Quiche Lorraine Minis

• 1 box Pillsbury refrigerated pie crust
• 3 slices bacon, cooked until crisp
• 3 tablespoons onions, finely chopped
• 1/2 cup Swiss cheese, grated
• 2 tablespoons Parmesan cheese, grated
• 2 eggs
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon nutmeg

Prepare crust

Preheat oven to 425 F degrees. Unroll the pie dough packages onto lightly floured surface. The box comes with enough for two full pies. Cut each full pie crust circle into fourths with a knife. Gently press dough into the six fluted mini pie tart molds. (You will have unused dough for half a pie.) Use either your fingers or a knife to trim excess dough from the fluted pie molds.

Bacon, onion, cheese

Cook bacon until crispy. Drain on paper towel. Chop onion. Combine bacon, onion and cheese in a bowl. Toss to combine. Put some of the mixture into each of the pastry crusts.

Egg mixture

Whisk eggs into a bowl. Add cream, salt, pepper and nutmeg. Pour egg mixture on top of bacon, egg, onion layer. Do not fill past capacity. Obviously. Put all six pre-baked quiche minis on a cookie sheet.

Bake in a preheated oven for 10 minutes at 425. Lower oven temperature to 300, then bake an additional 15 minutes. Cool for ten minutes, then gently slide off the metal removable bottoms of each tart mold by sliding a knife under each circle. Serve warm.