Name: Mini Quiche Lorraine
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Frozen tart shells, thawed - 24 (3 inch); Bacon, or more to taste - 6 slices; Shredded Swiss cheese, divided (Optional) - 1 ¼ cups; Green onions, diced - 2; Milk - 1 ¼ cups; Eggs - 4 large; Dijon mustard - 1 teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Quiche Lorraine

1. Frozen tart shells, thawed - 24 (3 inch)

2. Bacon, or more to taste - 6 slices

3. Shredded Swiss cheese, divided (Optional) - 1 ¼ cups

4. Green onions, diced - 2

5. Milk - 1 ¼ cups

6. Eggs - 4 large

7. Dijon mustard - 1 teaspoon

8. Salt - ¼ teaspoon

9. Ground black pepper - ¼ teaspoon

How to cook deliciously - Mini Quiche Lorraine

1. Stage

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. Stage

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. Stage

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. Stage

Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.

5. Stage

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. Stage

Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes. Unknown