Quiche Lorraine Tartlets

Preheat the oven to 375 degrees. Cook the bacon in a skillet just the way you like it—I like mine nice and crispy.

To make the pastry, whisk together the flour, salt, and basil in a medium bowl. Cut the butter into pieces, and using a pastry blender, mix the butter into the flour mixture until crumbly. Add in the water, 1 tablespoon at a time, until the dough comes together. Roll out the dough on a well-floured surface and cut into pieces big enough for each tartlet pan.

Press the dough into the tartlet pans, and then set the tartlet pans on a baking sheet. Bake the pastry shells by themselves for about 5 minutes. In the meantime, beat the eggs, cream, and seasonings in a mixing bowl until blended. Stir in the mozzarella cheese and bacon.

Pour the mixture into the hot pastry shells. Bake for about 20 minutes or until the quiches have puffed and browned.