Bacon and Brie Mini Quiche

These turned out to be such cute little appetizers! And who wouldn't like that they're jam-packed with bits of bacon and creamy Brie?

That's what I thought.

I made these the night before and then we just served them at room temperature when guests arrived the next day. We heated up a few just in case that's what everyone preferred, but I honestly thought they were delicious both ways. They were pretty easy to make (although rolling, cutting and fitting the dough into the pans was a little time consuming), but it was totally worth it. I kept popping these babies in my mouth and I'm pretttty sure you will, too. Enjoy!

Printable Recipe

Ingredients

• 1 package pie crust
• 4 ounces, weight Brie cheese (rind removed)
• 4 ounces, weight Swiss cheese, shredded
• 10 slices bacon, cooked crisp, drained, crumbled
• 6 whole large eggs
• 1/2 cup whipping cream
• 1/2 cup light sour cream
• 1 tsp. Worcestershire sauce
• 1 dash each fresh nutmeg, salt, pepper

Preheat oven to 375 degrees F.

Roll out pie crust. Cut into 24 2-inch rounds. Fit each round into a 24-cup nonstick mini muffin tin. Press dough on the bottom and up the sides of the mold. Remove excess dough.

Crumble cheeses in the bottom of each lined cup. Add crumbled bacon on top. Mix all remaining ingredients thoroughly and divide evenly among cups.

Bake in preheated oven for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Source: Adapted from Tasty Kitchen