Mini Quiche Lorraine

Try this individual quiche recipe for little quiche tarts that are perfect to serve at any party or shower. Or, keep them on hand for fast breakfasts during the week.

Ingredients

• 24 (3 inch) frozen tart shells, thawed
• 6 slices bacon, or more to taste
• 1 ¼ cups shredded Swiss cheese, divided (Optional)
• 2 green onions, diced
• 1 ¼ cups milk
• 4 large eggs
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Directions

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.
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.
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.
4. Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
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.
6. Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.