6 four-inch quiche pans
2 sheets of pre-made puff pastry crust (available in supermarket freezers)
1/2 small white onion, finely chopped
1/4 cup leek, finely chopped (white and green parts only)
1 tablespoon butter
1 cup heavy whipping cream
1/4 cup chives, finely chopped
4 strips of bacon, lightly fried and chopped
3 small tomatoes, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 375°. Lightly mist the quiche pans with cooking spray. Lay each sheet of pastry on a floured surface. (Pastry sheet may need to be rolled out slightly to have enough dough for all 6 quiche pans.) Cut each sheet of pastry into four equal squares and lay one square into each pan, pressing down gently to fit. Trim any extra dough from edges.
Melt butter in sauté pan and add onions and leeks. Saute until transparent, about 5 to 7 minutes. Remove from heat.
In a medium bowl, whisk together the eggs and cream. Add the cooked onion, leek, bacon and chives and stir thoroughly. Mix in salt and pepper.
Fill each pastry shell approximately three quarters full and place one slice of tomato in the center of each tartlet. Bake for 15 to 20 minutes, or until the tartlet is slightly firm to the touch and crust is golden brown. Let tartlets cool for several minutes before removing from pans. Place each tartlet on an individual plate and garnish with fresh flowers.