Mini-Quiches Lorraine

I promised that I would post the recipe for the mini quiches from Home Chef from a couple weeks ago and because of travel and then the beginning of the school year, I never got around to posting.  So, here is the recipe:

Mini-Quiches Lorraine
Adapted from: Home Chef recipe

• 4 fl. oz. Liquid Egg (or 2 whole eggs)
• 3 bacon strips
• 1 shallot (or small onion)
• 4 puff pastry dough squares (frozen foods)
• 2 fl oz milk
• 1 1/2 oz shredded Swiss cheese
• Salt & Pepper

 Preheat oven to 400F.  Prepare a 6-well muffin pan (or a 12-well if that is all you have) with cooking spray.  Dice the bacon into 1/2 inch dice.  Mince the shallot (or finely dice the onion).  Thaw the puff pastry.
In a medium skillet, place bacon over medium heat.  Cook 5-8 minutes, stirring occassionally, or until crisp.  Remove pieces to a towel lined plate.  Separate the pastry squares and place each square in the muffin tin.  Lightly lift and press the dough into the cups.  The dough should cover the bottoms and sides, with the corners of each dough sticking over the edges.  Refrigerate tin while preparing remaining ingredients. 
Drain most of the bacon drippings from the skillet (leaving about 2 tsp) and a place over medium heat.  Add the shallots and saute, until the shallots have softened and started to brown.  Remove from heat and set aside.  
Mix the liquid egg (eggs), milk, shallots, 1/4 tsp salt and 1/4 tsp pepper in a mixing bowl.  Remove the muffin tin from the refrigerator.  Divide the bacon and cheese between the cups, then fill cups 2/3 full with egg mixture.  Roll and crimp quiche edges and place the muffin tin on a prepared baking sheet (in case they overflow while cooking).  Bake 20-25 minutes or until dough browns and filling is set (doesn't jiggle when pan is tapped).  Rest quiches 5 minutes before carefully removing from muffin tin.