makes 16-24 mini quiche

2 slices bacon, cut into thin strips
1 small onion, sliced
2 marinated tomato halves, small dice
1 sprig rosemary, stripped and minced
2 ounces gouda, shredded
2 eggs
4 ounces half and half
salt and pepper to taste
1 sheet puff pastry, defrosted

Preheat oven to 400. Start bacon strips in a cold pan on medium and render until crispy.  Lower heat to medium low.  Add onions and a pinch of salt.  Saute until lightly caramelized.

Take off heat and allow to cool slightly. Whisk together eggs and half and half.  Add salt and pepper to taste.

Cut out rounds of puff pastry and push into mini muffin tins.

Mix gouda, tomatoes, and bacon mixture into the egg mixture.  Pour into prepared tins.

Bake at 400 until brown around edges and puffed. Sprinkle with rosemary.

Can be served warm or room temperature.


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