Bite-Size Quiche Lorraine Tarts

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Arrange the tart shells in two 12-cup muffin tins, then line each shell with pie weights or dried beans.

2. 2

   Bake in the preheated oven until the crust edges are lightly browned and the shells are about 3/4 cooked, 5 to 10 minutes. Remove from the oven and let them rest until needed.

3. 3

   While the shells bake, cook the 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 once cooled.

4. 4

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

5. 5

   Whisk the milk, eggs, mustard, salt, and pepper together in a bowl. Ladle the egg mixture into each tart shell until about 2/3 full. Sprinkle the remaining 1/4 cup Swiss over the tarts.

6. 6

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

• Calories 205.63 kcal — Moderate 10%
• Protein 12.16 g ↗ Good Source 24%
• Carbohydrate 6.72 g 2%
• Total Fat 14.17 g — Moderate 18%
• Saturated Fat 6.83 g ▲ High 34%
• Trans Fat 0.01 g ▲ High --
• Cholesterol 105.86 mg ▲ High 35%
• Sodium 306.32 mg — Moderate 13%
• Dietary Fiber 0.47 g ⌄ Low Source 2%
• Total Sugars 3.82 g --
• Added Sugars 0.04 g ⌄ Low Source 0%
• Calcium 221.42 mg — Moderate 17%
• Iron 0.68 mg ⌄ Low Source 4%
• Potassium 119.38 mg ⌄ Low Source 3%
• Vitamin A 103.34 mcg — Moderate 11%
• Vitamin C 1.04 mg ⌄ Low Source 1%
• Vitamin D 0.64 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Onions 🧅