Bacon Asparagus Tartlets

Haute Appetizers

0.5   Pie Pastry-
1   Bacon Slices
0.5 cup 125 ml   Asparagus, steamed and diced
0.25 cup 60 ml   Onion, chopped
1   Garlic Clove
3 large   Eggs
0.5 cup 125 ml   Milk
0.5 cup 125 ml   Parmesan Cheese
  Salt and Pepper
1. Roll out the pastry dough, about half of the "never fails for Sharon" pastry dough, on a floury surface and roll out until very thin.

2. Cut pastry dough into rounds and fit into mini muffin or tartlet tins. Meanwhile, boil the asparagus until cooked, but still stiff. Finely dice the onion and garlic, and grate the parmesan cheese.

3. Slice the bacon into fourths and place onto the bottom of each pastry tin. Meanwhile, whisk the milk and egg together with a dash of salt and pepper. Stir in the grated parmesan, diced onion and garlic and whisk until all combined.

4. Place the steamed asparagus into each pastry tin, on top of the bacon, and then pour the egg-parmesan mixture over top evenly so as to cover all the bacon and asparagus. Continue with all the tartlets.

5. Bake at 375*F for about 20 minutes, until the tops of the quichey tartlets are brown on top and crisp all the way through. Serve to impress.