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Mini Quiche Lorraine
Mini Quiche Lorraine
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delightful individual quiche tarts with eggs, bacon, and Swiss cheese, perfect for any occasion.
Ingredients:
  • 24 (3 inch) frozen tart shells, thawed
  • 6 slices bacon, or more to taste
  • 1.25 cups shredded Swiss cheese, divided
  • 2 green onions, diced
  • 1.25 cups milk
  • 4 large eggs
  • 1 teaspoon Dijon mustard
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Place tart shells in two 12-cup muffin tins and fill each shell with pie weights or dried beans for baking.
  • Bake in the preheated oven until the crust edges are lightly browned and the shells are about 3/4 fully cooked, for 5 to 10 minutes. Remove and let sit until ready to use.
  • While the shells bake in the oven, crisp up the bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, for 7 to 10 minutes. Once cooked, drain on paper towels and crumble once cooled.
  • Combine 1 cup of Swiss cheese, green onions, and crumbled bacon in a bowl, then distribute the mixture evenly into the tart shells.
  • In a bowl, combine milk, eggs, mustard, salt, and pepper, and mix until smooth. Fill each tart shell with the egg mixture until 2/3 full. Top with remaining 1/4 cup of Swiss cheese.
  • Bake until the middle is set and the shells are golden brown, 25 to 30 minutes in the preheated oven.

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