Mini Bacon and Cheddar Quiche

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

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

bacon, red onions, red peppers, fresh thyme, fresh parsley, salt, eggs, milk, whipping cream, lemon juice, cheddar cheese, pastry shells

Taken from www.food.com/recipe/mini-bacon-and-cheddar-quiche-467986 (may not work)