Preheat oven to 350F. Whisk together the milk, cream and eggs. Set aside. Render the bacon over medium heat. Add the veggies and cook until they start to soften. Divide the veggie mixture and cheese evenly between the tart shells, followed by the egg mixture. Bake for about 20 minutes, or until the crust is a bit darker than golden brown and the egg filling is puffed in the centre. Serve after allowing them to rest for about 5 minutes. Yield: 8 servings