Quiche Lorraine Tartlets

• 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

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.

directions, eggs, salt, bacon, red bell pepper, fresh chives, swiss cheese, grape tomatoes, ground black pepper

Taken from www.food.com/recipe/quiche-lorraine-tartlets-293518 (may not work)