Mini Quiche

After making Tomato and Goat Cheese Tarts a few weeks ago, I realized how much I love my little tart pans! I decided to use Tartelette's original recipe for savory breakfast tartelettes. Phillip & I altered the fillings (we just threw in anything that sounded good), I can't even remember exactly what he put in his. They were so good, I wish I had one right now (it doesn't help that I'm sitting in class with my stomach growling). Here is the original recipe from Tartelette, with my changes in italics:

Crust:

1 1/4 cups all purpose flour
1/4 tsp salt
5 tablespoons butter, cold and cut into small slices
5 to 6 tablespoons ice cold water

Mix together the flour and salt in a mixing bowl. Cut in the butter with a pastry cutter or a fork until the mixture forms pea-sized pieces. Sprinkle 3 tablespoons of water over the flour mixture and toss with fork until moistened. Repeat with the remaining water, one tablespoon at a time and gather the dough into a ball with your hand. Do not handle the dough too long. Wrap into a sheet of plastic wrap and refrigerate for 30 minutes. This will allow the dough to relax and make it easier to roll, keeping it from becoming tough. Roll dough on a lightly floured surface, applying pressure from the center to the edges until it is about 12 inches in diameter. Cut out four 5 inch circles onto the dough and press them into the tartlet pans (I used 4 inch pans). Refrigerate while you prepare the filling.

Filling:
6 slices bacon
4 stalks green onion, sliced, white and green parts included
1/2 finely sliced onion
1/3 cup chopped flat leaf parsley, finely chopped
3 eggs, slightly beaten
1 ½ cups milk
Pinch of salt
¼ teaspoon black pepper
1 cup shredded Colby Jack cheese

Preheat oven to 350F.In a medium sauté pan set over medium heat, cook the bacon slices until crispy brown. Drain them on a paper towel. Crumble them and set aside. Wipe the pan of the bacon dripping with a paper towel and place it back over medium heat and cook the both types of onion for a couple of minutes, just to take the raw edge off. Divide the bacon, onion and parsley evenly among the tartlets and place them on a baking sheet.In a bowl whisk together the eggs, milk, salt and pepper until combined and slowly pour the mixture over the tartlets. Divide the cheese evenly in between the tarts and bake for 20 to 30 minutes. Individual sizes bake faster than a whole pie so keep an eye on them after 20 minutes. Let cool before unmolding and serving.

Adapted from: Tartelette