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PETITE QUICHE LORRAINE 
1 can refrigerated butterflake rolls
1/2 c. Bacos
2 tbsp. oil
1 c. finely chopped onion
8 oz. Swiss or Cheddar cheese (2 c. shredded)
2 eggs, beaten
3/4 c. sour cream
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. shredded sharp processed cheese

Preheat oven to 325 degrees. Spray small muffin tins with Pam. Separate roll sections and press into muffin tins. Refrigerate until ready to use. Lightly saute the Bacos and onion in oil until tender but not browned.

In a large bowl, combine cooked Bacos and onions with 2 cups cheese, eggs, sour cream, salt, and pepper. Stir. Spoon mixture into muffin tins. Top with sharp cheese. Bake 20 to 30 minutes until lightly browned and a knife inserted into centers comes out clean. Serve warm. Cooled, baked quiches can be frozen.

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