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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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These are so yummy! From Pampered Chef. Ingredients:
1 (15 ounce) package refrigerated pie crusts, softened according to package directions (2 crusts) |
2 eggs |
1/2 cup half-and-half |
1/8 teaspoon salt |
4 slices cooked bacon |
1/2 medium red bell pepper |
2 tablespoons finely chopped fresh chives or 2 tablespoons green onions |
1/2 cup grated swiss cheese (2 oz.) |
12 grape tomatoes |
fresh coarse ground black pepper |
Directions:
1. Preheat oven to 400 degrees. Unroll one pic crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of the Measure All-Cup (from Pampered Chef), nine around outside edge and three in center. Press disks into wells of mini-muffin pan and ruffle edges.
2. Whisk eggs, half and half and salt. Set aside.
3. Finely chop bacon and bell pepper; squeeze excess moisture from bell pepper with paper towels. Combine bacon, bell pepper, chives and swiss cheese and mix well.
4. 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.
5. Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with add'l chopped chives, if desired.
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