Mini Quiche Lorraine

Name: Mini Quiche Lorraine
Prep time: 15 min
Cook time: 40 min
Yield: 12
Ingredients: 24 (3 inch) frozen tart shells, thawed; 6 slices bacon, or more to taste; 1 cup shredded Swiss cheese (Optional); 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)

⏱️ Ready in 55 min 🥄 Prep 15 min 🔥 Cook 40 min 👥 12 servings

These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Breakfast

📊 At a Glance

Prep 15 min

Cook 40 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 380

% Daily Value*

Total Fat 20.1g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 401mg 17%

Total Carbohydrate 39.8g 14%

Dietary Fiber 0.1g 0%

Total Sugars 11.6g

Protein 10.5g 21%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.