Cocktail Quiche

Triple Chocolate Cheesecake Murder

**Preheat oven to 350 degrees F., rack in the middle position.**

## **Ingredients:**

* 1 package frozen Puff Pastry sheets ***(I used Pepperidge Farm with 2 sheets)***
* 1/2 cup crumbled bacon ***(I used Hormel Real Crumbled Bacon)***
* 6 green onions, cleaned and chopped ***(you can use up to 3 inches of the stems, chopped)***
* 8-ounce package shredded cheddar cheese
* 6 large eggs
* 2 and 1/2 cups heavy cream
* 1/4 teaspoon seasoned salt ***(I used Lawry's)***
* 1 teaspoon seasoned pepper ***(I used Lawry's)***
* 1/2 teaspoon ground nutmeg ***(freshly ground is best, of course)***

## **To Make Your Quiche:**

* Prepare your baking pans by spraying the insides of 2 muffin tins ***(12 cups apiece)*** with Pam or another nonstick baking spray.
* Open the package of frozen puff Pastry, take out both sheets and thaw them according to package directions.
* Unfold the thawed Puff Pastry onto a lightly-floured surface.
* Sprinkle a light dusting of flour onto the top of the Puff Pastry sheets.
* Roll out each sheet of puff Pastry into a 10-inch by 14-inch rectangle.
* Use a sharp knife to cut each sheet of Puff Pastry into thirds vertically.
* Now cut each sheet of Puff Pastry into fourths horizontally.
* This will leave you with 24 squares of Puff Pastry, 12 from each sheet.
* Press each square of Puff Pastry into the cups in your muffin tins, leaving little "ears" sticking out on top.

**Hannah's 1st Note: The little "ears" will extend slightly above the level of the muffin cups. This will make it a lot easier to take out your Cocktail Quiche after it's baked.**

* It's time for the bacon? Measure out a heaping half-cup of crumbled bacon and divide it equally between all 24 muffin cups.
* Divide the chopped green onions equally between the 24 muffin cups.
* Sprinkle the shredded cheddar cheese over the green onions, distributing it between the 24 muffin cups.
* Get out a bowl with a spout for pouring. ***(I use my quart Pyrex measuring cup.)***
* Crack the 6 eggs into the bowl you've chosen. Throw the empty shells away in the garage.

**Hannah's 2nd Note: I wrote the above direction for Andrea after the time she put the eggs, shells and all, into her mixing bowl. I'm sure you know this, but just in case. . . .**

* Whip the eggs up with a wire whisk. ***(You can also do this in the bowl of an electric mixer, if you wish.)***
* Add the 2 and 1/2 cups of heavy cream to the eggs and whisk it in.
* Whisk in the seasoned salt, the seasoned pepper, and nutmeg.
* Pour the egg mixture over the 24 muffin cups, distributing it as evenly as you can.
* Let your pans of Cocktail Quiche sit on the counter for 5 minutes so the egg mixture can soak in.
* Bake your Cocktail Quiche at 350 degrees F., for 25-28 minutes or until the mixture has **"set"**.
* Remove your Cocktail Quiche to cold stove top burners or wire racks and let them cool in the muffin cups for 10 to 15 minutes.

**Yield:**  12 servings. ***(Believe me, your guests won't be able to limit themselves to only one piece!)***

**To Serve**:  Arrange your individual quiches on a pretty platter and either pass them around or let your guests help themselves. They're good as a nice appetizer before a meal, or in the afternoon with tea or with drinks.