Mini Bacon and Cheddar Quiche

This recipe is a bite size appetizer that can be served at a moments notice - make ahead of time and freeze - Then only 15 minutes, to in an oven to serve - so easy!! Found this recipe in Saltscapes magazine!

• Ready In: 40 mins
• Yields: 18-20 mini quiches

Ingredients

• 4  ounces bacon, diced
• 3  tablespoons red onions, diced
• 2  tablespoons  red peppers, diced
• 1⁄4 teaspoon fresh thyme, chopped (or 1/2 tsp. dried thyme)
• 1⁄4 teaspoon fresh parsley, chopped (or 1 tsp. dried parsley)
• 1⁄2 teaspoon salt
• 3  eggs, beaten
• 1⁄2 cup milk
• 1⁄2 cup  whipping cream
• 1  tablespoon lemon juice
• 1⁄2 cup cheddar cheese, shredded
• 18 -20  mini  pastry shells

Directions

1. Sauté bacon in a large skillet until medium, add onion and pepper. Cook, stirring until onion and peppers soften. Add thyme, parsley and salt and cook for about 5 minutes. Set aside.
2. Combine eggs with milk, cream and lemon juice; beat well. Sprinkle cheese into bottom of pastry shell. Add a spoonful of the bacon mixture to each shell, and pour egg mixture on top. Bake for 35-40 minutes at 375F, or until a knife inserted in the center comes out clean.
3. Cool and freeze. To serve, place frozen pastries on a cookie sheet and bake for 15 minutes at 375F, or until heated through.