Portioned quiche with green peas and bacon

Ingredients:

• 6 slices of bacon
• 5 eggs
• 0.5 cups heavy cream
• 1/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 2 teaspoons Dijon mustard
• 1 cup frozen green peas
• 90 g of grated Gruyere
• 1 package (400 g) chilled pie dough
• Special equipment: 7.5cm round cookie cutter; 12-cup metal muffin pan

Preparation:

1. Preheat oven to 190°C.
2. Place the bacon in a medium skillet and cook over medium-high heat until browned and crispy on both sides, about 7 minutes. Transfer the fried bacon to paper towels, and once the excess fat has drained, dice it.
3. In a medium bowl, combine the eggs, heavy cream, paprika, cayenne pepper, Dijon mustard, and some salt and black pepper; whisk until smooth. Add the bacon, green peas, and Gruyere; stir to combine.
4. Unroll the pie dough and use a 3-inch round cookie cutter to cut out 7 circles. If necessary, reroll the dough scraps and cut out more circles. Spray a 12-cup metal muffin pan with cooking spray. Press each circle of dough into the pan's cavities, crimping the edges.
5. Spread the egg mixture evenly among the cavities. Bake until the filling is completely set, about 30 minutes. Let cool slightly and serve.