Mini Bacon and Cheese Quiches

Heat oven to 425°F (400°F for dark or nonstick muffin pan). Remove crust from one pouch; slowly and gently unroll on work surface. Separate into 7 crusts; discard scraps. Fit crusts into 7 ungreased regular-size muffin cups, pressing firmly against sides and bottoms.

In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Divide bacon and cheese among crust-lined cups. Pour egg mixture evenly into each crust-lined cup.

Bake 16 to 18 minutes or until edges are deep golden brown and filling is puffed and baked through. Cool in pan 10 minutes.

Use offset spatula or spoon to gently remove quiches from cups. Serve warm or at room temperature.