Mini Quiche Lorraine

Name: Mini Quiche Lorraine
Total time: 55
Yield: 12
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

Recipe by Catherine Parnell-Proulx from allrecipes.com

Breakfast 55 Mins.

Ingredients

12 servings

•

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

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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). Arrange tart shells in two 12-cup muffin tins; line each shell with a layer of pie weights or dried beans.
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.
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.
Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
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.
Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.