Bacon-Sausage Quiche Tarts

I made forty-eight individual bacon-sausage quiche tarts in mini muffin tins for the First Baptist Mother’s Day brunch. Pie-crust shells filled with eggs, cream, bacon, sausage, cheese, baked. Reimbursement $50 tip $30.

The recipe is below.

Bacon-Sausage Quiche Tarts

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 12 tarts

Ingredients

• 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
• 6 strips bacon, cooked and crumbled
• 1/2 lb ground breakfast sausage, cooked and drained
• 4 large eggs
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup shredded Gruyere or Swiss cheese
• 2 tablespoons finely diced yellow onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• Pinch of nutmeg
• Non-stick cooking spray

Instructions

1. Preheat and prep. Preheat your oven to 375°F. Lightly spray a standard 12-cup muffin tin with non-stick cooking spray and set aside.
2. Cut the crusts. Unroll both pie crusts on a lightly floured surface. Using a 4-inch round cutter or the rim of a wide glass, cut out 12 rounds, re-rolling scraps as needed.
3. Form the tart shells. Press one dough round into each muffin cup, gently pressing it up the sides to form a small shell. Prick the bottoms a few times with a fork. Blind-bake for 8 minutes until just set but not browned. Remove from oven.
4. Make the filling. In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the cheddar, Gruyere, onion, garlic powder, salt, pepper, and nutmeg.
5. Layer the meat. Divide the crumbled bacon and cooked sausage evenly among the par-baked tart shells.
6. Fill and bake. Pour the egg mixture over the meat in each shell, filling to about 3/4 full. Bake at 375°F for 18–22 minutes, until the centers are set and the tops are lightly golden.
7. Cool completely. Let tarts cool in the pan for 10 minutes, then transfer to a wire rack. Cool fully before packaging for the freezer.
8. Freeze for later. Arrange cooled tarts in a single layer on a baking sheet and freeze for 1 hour. Transfer to a labeled zip-top freezer bag or airtight container. Freeze up to 3 months.
9. Reheat. From frozen: wrap in a damp paper towel and microwave 60–90 seconds, or reheat in a 350°F oven for 12–15 minutes until warmed through.

Nutrition (per serving)

Calories: 285 | Protein: 11g | Fat: 19g | Carbs: 17g | Fiber: 0g | Sodium: 420mg