• Heat the oven to 400ºF.
• Place 1 pie crust on a lightly floured surface. Roll the pie crust to 1/8-inch-thick. Cut the crust into 12 (2 3/4-inch) circles with a cutter. Repeat with the remaining pie crust, making 24 circles in all. Press the pastry circles into 24 (2 1/2-inch) muffin-pan cups.
• Beat the eggs, sour cream, mustard, nutmeg and red pepper in a medium bowl with a fork or whisk. Stir in the cheese, onion, spinach and bacon. Spoon about 1 tablespoon filling into each muffin-pan cup. Sprinkle with additional nutmeg, if desired.
• Bake for 15 minutes or until the tarts are golden brown. Let the tarts cool in the pans on wire racks for 10 minutes.
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