The Quiche Lorraine Tartlets were my favorite (recipe below) and one thing I love about this recipe is that there are nearly infinite mods you can do, using your own favorite ingredients.
I’m thinking Spanish chorizo and minced green chilies are going to be making an appearance in my kitchen, very soon!
While I’m not affiliated with Pampered Chef myself, I’ve been buying their stuff for years, and, in this chef’s opinion, for quality and customer service, The Pampered Chef is hard to beat!
Here’s Cassie’s Facebook link, so if you’re looking for products, or have any questions, please feel free to contact her. Always happy to promote what one of our peeps are doing, especially when there’s food involved!
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Pampered Chef Quiche Lorraine Tartlets
1 pkg (15 oz) refrig. pie crusts (2), softened per pkg directions
1/2 cup half and half
1/8 tsp salt
4 slices cooked bacon
1/2 medium red bell pepper
2 tbsp finely chopped fresh chives or green onion
1/2 cup (2 oz) grated Swiss cheese
12 grape tomatoes
Coarsely ground black pepper
Additional chopped fresh chives or green onion (optional)
Preheat oven to 400°F. Unroll one pie crust onto lightly floured surface.
Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center).
Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
Whisk eggs, half and half and salt in Classic Batter Bowl using Stainless Whisk; pour into Measure-All® Cup. Set egg mixture aside and wipe out batter bowl with paper towels.
Finely chop bacon and bell pepper with Manual Food Processor. Squeeze out excess moisture from bell pepper using paper towels. Finely chop chives using Utility Knife. Grate cheese using Ultimate Mandoline. Combine bacon, bell pepper, chives and cheese in batter bowl; mix well using Small Mix ‘N Scraper®.
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.
Bake 14-16 minutes or until egg mixture is set and crusts are golden brown.
Remove tartlets to serving platter and sprinkle with additional chopped chives, if desired.
Yield: 24 servings
Cook’s Tips: To cook bacon, cut slices in half and cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.