This bacon quiche recipe from is from scratch and you use large muffin tins for the individual quiches.
Pre-heat oven to 375 degrees F.
Lightly grease 6 large muffin tins or ramekin dishes, or mini tart pans.
In large bowl, mix together flour and salt.
Add butter and water and stir until large clumps form.
Use hands to roll dough into dough ball.
Turn dough out onto floured surface and roll out until very thin.
Use cup to cut out small dough crust circles for your pans.
Place a dough circle into each prepared pan or muffin hole.
Bake for 15 minutes, then remove from oven and set aside to cool.
In large frying pan, saute onions in butter for about 3 minutes.
Add bacon and mushrooms and cook for an additional 4-5 minutes, until mushrooms are cooked.
In medium bowl, whisk together eggs and cream.
Add cheese and then onion, bacon and mushroom mixture and stir well.
Ladle egg mixture into quiche crusts and top each with sliced tomato pieces and any leftover cheese.
Bake at 375 degrees for 25 minutes.
Remove and allow to cool for 10 minutes before removing quiches from muffin tin and serving.