4 oz (125 g) bacon, diced
3 tbsp (45 mL) diced red onion
2 tbsp (30 mL) diced red pepper
1/4 tsp (1 mL) chopped fresh thyme (or ½ tsp/2 mL dried thyme)
1/2 tsp (2 mL) chopped fresh parsley (or 1 tsp/5 mL dried parsley)
1/2 tsp (2 mL) salt
3 eggs, beaten
1/2 cup (125 mL) milk
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) lemon juice
1/2 cup (125 mL) shredded cheddar cheese
18-20 mini pastry shells
Sauté bacon in a large skillet until medium; add onion and pepper. Cook, stirring, until onion and pepper soften. Add thyme, parsley and salt, and cook for about 5 minutes. Set aside.
Combine eggs with milk, cream and lemon juice; beat well. Sprinkle cheese into bottom of pastry shells. Add a spoonful of the bacon mixture to each shell, and pour egg mixture on top. Bake for 35-40 minutes at 325°F (160°C), or until a knife inserted in the centre comes out clean.
Cool and freeze. To serve: Place frozen pastries on a cookie sheet and bake for 15 minutes at 325°F (160°C), or until heated through. Makes 18-20 servings.