I have been on a sweet kick lately with all of the in season peaches. This past weekend I was craving something a little more savory. (My sugar coma from last weekend might have been the reason). Anyway, I had been playing around with this recipe in my mind for weeks. I was originally thinking of a frittata. However, it dawned on me that I had some pre-baked, mini pastry shells in the freezer! That sealed the deal and this recipe was born! It’s been 3 days since I made it and I am craving it again already! Soooo delicious!!!

Ingredients:

• 15 Pre-baked mini pastry shells
• 3 eggs
• 1/3 cup heavy cream
• Pinch of lemon zest
• 1/2 tsp garlic powder
• 1 Tablespoon fresh chopped basil
• Salt/pepper to taste
• 6 slices Canadian bacon, diced
• Shredded Colby jack cheese, I didn’t measure…enough to top each
• Fresh chopped parsley for garnish

Preparation:

Spray a mini muffin tin with cooking spray and line with 15 mini pastry shells.

In a large measuring cup with a pour spout, whisk together the eggs, cream, zest, garlic powder, basil and salt/pepper. Pour egg mixture into the pastry shells, filling to the brim. Top each shell with the Canadian bacon and cheese. Bake in a 350 degree oven for 10 minutes or until the eggs are set and the cheese is melted. Garnish with. Fresh chopped parsley and serve immediately!

As always, I hope you enjoy!

Much Love- The Glitzy Gourmet!