Mini Quiche Lorraine Recipe

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

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Place tart shells in muffin tins; fill each with pie weights or dried beans.
2. Bake until crust edges are lightly browned and shells are almost fully cooked, about 5 to 10 minutes. Remove from oven and let cool.
3. While shells bake, cook bacon in a skillet over medium-high heat until crispy, 7 to 10 minutes. Drain on paper towels and crumble.
4. Combine 1 cup Swiss, green onions, and bacon in a bowl; evenly distribute into tart shells.
5. Whisk milk, eggs, mustard, salt, and pepper in a bowl. Pour egg mixture into each tart shell until 2/3 full. Sprinkle remaining Swiss over tarts.
6. Bake until set and golden brown, 25 to 30 minutes.

Nutrition

• Calories: 380 kcal
• Fat Content: 20 g
• Fiber Content: 0 g
• Sugar Content: 12 g
• Sodium Content: 401 mg
• Protein Content: 11 g
• Cholesterol Content: 80 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g