Ingredients
Units
Scale
- 6 oz. cream cheese
- 1 1/2 c. of shredded cheese (1/2 c. of three different types)
- 2 TBSP butter softened
- 8 slices of bacon, fried and chopped
- 4 eggs
- 1/2 c. heavy cream
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/2 tsp. thyme
- 2–3 packages of pie crust – OR make our butter pie crust
- Chopped chives (optional)
Instructions
- This recipe can make quite a few depending on your tart size. Approx. 2-3 dozen using a mini tart pan.
- Fry and chop the bacon!
- In a small bowl, beat the cheeses together until well blended.
- Add the butter, cream, eggs and seasonings.
- Beat until light and fluffy.
- Using a 2 1/2″ circle cookie cutter, cut pastry circles.
- Gently press into the bottom of the greased tart cups, pressing the dough up the sides.
- Pour the filling into a measuring pitcher and pour into the shells, leaving around 1/4″ at the top.
- Top with with chopped bacon (maybe add chives, an after thought).
- Bake at 375 degrees for 10-12 minutes, or until they bounce back when touched.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 1
- Sodium: 201
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
- Cholesterol: 39