Mini quiche with bacon

Ingredients:

• 1 package (400 g) chilled pie dough (2 sheets)
• Flour, for work
• 4 slices of bacon
• 4 large eggs
• 1/4 cup heavy cream
• Chopped fresh chives, for sprinkling

Preparation:

1. Preheat oven to 175°C.
2. On a lightly floured work surface, roll out 1 sheet of pie dough into a very thin circle, 14 inches in diameter. Using a 3- to 3-inch cookie cutter, cut out 12 circles. Repeat with the remaining sheet of pie dough. Press the circles firmly into each well of a 24-cup mini muffin tin (preferably nonstick). Lightly prick the bottom and sides with a fork.
3. Bake the cakes until lightly browned, 12-15 minutes. Let cool slightly.
4. Meanwhile, in a small skillet over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain, then finely chop. In a bowl, whisk the eggs with the heavy cream and a pinch of salt and black pepper until well combined.
5. Sprinkle bacon over the bottom of each crust. Pour the egg mixture over the top and sprinkle with chives. Bake until the egg mixture is set, about 15 minutes (it's okay if some of the egg oozes out). Let cool for 10 minutes, then remove from the pan.