mini quiche lorraine

Ingredients

• Servings: 12
• 24 (3 inch) frozen tart shells, thawed
• 6 slices bacon, or more to taste
• 1 cup shredded swiss cheese
• 2 green onions, diced
• 4 eggs
• 1 1/4 cups milk
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup shredded swiss cheese, or as needed (optional)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels; crumble when cooled.
• divide 1 cup swiss cheese, bacon, and green onions evenly into the tart shells.
• whisk eggs, milk, mustard, salt, and black pepper together in a bowl. ladle egg mixture into each tart shell about 2/3 full. top each tart with the remaining 1/4 cup swiss cheese.
• bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.