Quiche Lorraine Tarts

pastry for 2 double pie crusts
4 eggs, beaten
2 cups, heavy cream
1/2 tsp. salt
2 tsp. sugar
pinch of nutmeg
pinch of pepper
1 medium onion, thinly sliced
butter
6 slices, bacon, cooked and crumbled
4 oz.Swiss cheese, shredded
nutmeg

Line muffin tins with pastry. Beat together next 6 ingredients. Saute onion in butter. Sprinkle bottoms of tarts with bacon, then cheese and finally onion. Fill each 3/4 full with egg mixture. Sprinkle lightly with nutmeg. Bake at 400* for 10 minutes. Reduce heat to 350* and bake 10 minutes longer. Yields 55.
Time consuming...May be frozen.
Dianne Crosby

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