Mini Quiche Lorraine recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
Ingredients
- 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 ¼ cups milk 1 teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ cup shredded Swiss cheese, or as needed
Nutrition Info
- 380.4 caloriescarbohydrate: 39.8 gcholesterol: 80 mgfat: 20.1 gfiber: 0.1 gprotein: 10.5 gsaturatedFat: 6.5 gservingSize: -sodium: 400.8 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Mini Quiche Lorraine
Directions
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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.