1 package tart shells, mini
6 large eggs, beaten
1 c. heavy cream
1 1/2 c. grated cheddar cheese
Saltwest Naturals Smashed Peppercorn Sea Salt
1/2 tsp. Blood Orange Olive Oil
1/4 tsp. Italian Herbs Balsamic
bacon, cooked and crumbled
Preheat oven to 375 F. Place tart shells into muffin tin or place on a cookie sheet. Pre-bake for about 10 minutes.
Whisk together eggs and heavy cream until light and fluffy. Add Smashed Peppercorn Sea Salt, Blood Orange Olive Oil and Italian Herbs Balsamic; whisk until well combined. Stir in cheese. Place bacon and spinach into tart shells. Pour egg mixture into tart shells.
Bake for 15 - 25 minutes until the egg is cooked through.
Makes approximately 4 dozen mini quiche.
*Tested in Private Cooking Class