2 Cups All-Purpose Flour (plus extra for rolling)
1/2 Teaspoon Salt
3/4 Cup Shortening
1 Cup Ice Water
In a large bowl add flour and salt, and cut in shortening until you have a crumb looking mixture. Add water until the mix comes together and dough is slightly slimy on the surface. Sprinkle flour on a flat surface and lay out dough and flour both sides and roll until it is about 1/4 of an inch thick. Using a small round cookie cutter or the top of a small cup, cut a circle big enough to fit in a mini muffin tin. Work the dough round up to the edges of the muffin cup until it is even.
6 Slices Bacon
Half of a Large Onion
1/2 Cup Heavy Cream
3/4 Cup Extra Sharp Cheddar Cheese, shredded
1/2 Teaspoon Freshly Grated Black Pepper
1/4 Teaspoon Salt
Dice the bacon strips of and place in a frying pan on medium heat, cook for about 10 minutes. Dice up the onion and add it to the bacon in the frying pan. Cook until bacon starts to brown and the onion is caramelized. Remove to a paper towel lined plate and let the grease drain. Add eggs to a bowl and whisk in the heavy cream. Add salt & pepper, then add the cheese, and bacon & onion mixture; mix well. With a tablespoon measuring spoon, pour 1 onto each crust. Bake in a pre-heated 350 degree oven for 20-25 minutes, or until golden brown. * I got 24 out of this batch, with some dough leftover. I had a tiny bit of egg mixture leftover that I just went through and added a little more to each muffin cup.