Ingredients

• 1 sheet Refrigerated pie crust
• 4 oz Smoked bacon (lardons or thick-cut bacon)
• 2 Large eggs
• 0.75 cup Heavy cream
• 0.25 cup Whole milk
• 0.33 cup Gruyère cheese, shredded
• 0.25 tsp Ground nutmeg
• 0.5 tsp Salt
• 0.25 tsp Freshly ground black pepper

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 16-cup mini muffin tin (or use two 12-cup tins and adjust cooking time slightly).

2. 2

   Cook the diced bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside to cool.

3. 3

   Unroll the pie crust. Using a 2.5-inch (6.5 cm) round cutter or rim of a glass, cut out 16 circles. Gently press each pastry circle into the prepared mini muffin cups.

4. 4

   In a medium bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined.

5. 5

   Divide the cooked bacon and shredded Gruyère cheese evenly among the pastry-lined muffin cups.

6. 6

   Carefully pour the egg custard mixture into each cup, filling them about three-quarters full.

7. 7

   Bake for 20-25 minutes, or until the pastry is golden brown and the custard is set and lightly puffed. (If using two tins, rotate halfway through).

8. 8

   Let the mini quiches cool in the muffin tin for 5 minutes before carefully removing them to a wire rack to cool slightly before serving. Serve warm or at room temperature.