Mini Quiche Lorraine

This recipe makes individual quiche tarts filled with eggs, bacon, and Swiss cheese. They're lovely to serve at brunches, dinner parties, or showers.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 380 Calories

Ingredients

• 4 large eggs
• 1 teaspoon Dijon mustard
• 2 green onions, diced
• 24 (3 inch) frozen tart shells, thawed
• 6 slices bacon, or more to taste
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 1.25 cups milk
• 1.25 cups shredded Swiss cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells in two 12-cup muffin tins; line each shell with a layer of pie weights or dried beans.

Step 2

Bake in the preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5 to 10 minutes. Remove from the oven and let sit until needed.

Step 3

While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7 to 10 minutes. Drain on paper towels and crumble when cooled.

Step 4

Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.

Step 5

Whisk milk, eggs, mustard, salt, and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.

Step 6

Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.