Bacon Quiche Tarts
10 slices bacon
2 (8 ounce) packages cream cheese
1/4cup milk
4 eggs
1 cup shredded swiss cheese
1/4 cup chopped green onion
2 (10 ounce) cans refigerated flaky biscuit dough (I used Pillsbury)
Preheat oven to 375. Lightly grease 20 muffin cups.
Cook the bacon over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on low. Stir in swiss cheese and green onion, set aside.
Separate dough into 20 biscuits. Press the bottom and sides of each muffin cup, forming 1/4 inch rims. (I just pressed it to the top of the muffin cup, and mine were fine.)Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 Tablespoons of the cream cheese mixture into each cup.
Bake 20-25 minutes in the preheated oven, until filling is set and the rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan and serve warm.
Makes 20 servings