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1
Special equipment: round cutter, mini muffin pans
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2
Preheat oven to 400 degrees F.
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3
Lay the pastry out on a work surface and using a round cutter, make pastry rounds about 1/2-inch larger than the mini muffin pan holes.
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4
Lightly spray the muffin pans and put a pastry round into each hole, pressing down to form a shell.
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5
Bake for 12 minutes, then let cool.
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6
Cook the bacon in a large, preheated skillet over medium heat until crispy.
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7
Transfer to a paper towel lined plate, and allow to drain.
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8
Roughly chop the bacon, then set aside and let cool.
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9
In a large bowl, mix the bacon, cheese, eggs, onions and cream.
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10
Season with salt and pepper, to taste.
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11
Pour the mixture evenly into the pastry shells.
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12
Reduce the oven temperature to 325 degrees F and bake for 15 minutes.
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13
Using a small knife, lift the pastries out of the muffin tins to a serving platter.
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14
Garnish each quiche with a light sprinkle of cayenne pepper and serve.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
