Try this recipe for individual quiche to make cute quiche tarts that are ideal for serving at any celebration or baby shower. Alternatively, keep them on hand for quick weekday breakfasts.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 tarts |
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
Instructions
- 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.
- 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.
- 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.
- Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
- 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.
- Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.
- You can use the tart shells without prebaking them, but the bottoms may turn out soggy.
- Use any fillings and any variety of cheese you like.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 401 mg |
| Sugars | 12 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and a fairly easy recipe, yay! However the quiches’ crusts that I bought with a 3″ base were too small to fill the muffin tin. And as a result they make very small mini quiches. I’m not sure if we were supposed to dig the pastry out of the storebought little tins and stretch it into the muffin pans or not. More instructions are needed about the crusts.
I choose bacon, spinach and mushrooms with 2 types of cheese. Delicious!
For those who make their own crust I have found that if you freeze the dough for about 30 min then roll out and cut. It helps with it shrinking up the sides. As far as the recipe it was spot on
If you can’t find premade tart shells, you can buy premade piecrust and make your own. I have the NordicWare tartlette pan, which makes 12. I roll out one premade piecrust 1/8″ thick; you can get 12 rounds out of each piecrust (two piecrusts per package). Gently transfer the cut-our rounds to the pan and ease them in, ensuring they’re flat and centered. Dock with a fork so the bottoms won’t puff. Bake according to recipe instructions. You could also use mini-muffin tins, but the tartlette pan gives a more professional look. To be even fancier, use a fluted pastry cutter.
Simple and delicious. Nice to have for a quick snack.
These were very tasty. I’m not going to the store these days, Covid-19, so I made my own pie crust and cut circles. I sprayed muffin cups but they stuck like crazy! Also, the 3” circle didn’t come up the sides of the muffin pan, I had to press on the pastry to “pull it up”. But the quiches were delicious. Thanks
5 stars and great video
Never made quiche and it was wonderful. This is now my go to breakfast when I need a delicious quick meal for my weekly prep. Thank you, no changes made!
Exceptional recipe. 10 stars!!!
PERFECT QUICHE RECIPE! Made this twice – once exactly as directed and once with sautéed yellow onion instead of green onion in a full size pie shell Exactly the right amount of filling for one 9” quiche. The proportions are perfect – none of the watery curdled eggs that you get with some recipes. It turns out a beautiful appetizing colour, something other recipes also miss. I prefer to put all my cheese in the filling instead of using on top because I find it reheats better (the cheese on top can make a tough crust on reheating. Love this recipe!
Followed the recipe but ran out of milk so used 1/4 cup soy and it tasted great. I used different types of cheese and a little tyme just to give it a little interest. Delicous and easy!
This recipe turned out great. I wasn’t sure about partially baking the shells before adding the filling but they turned out perfect.
It seemed hard to keep the eggs from expanding in the muffin tins, so most of my quiches got stuck in the tins. Still tasted great though!
If you bake these at 375 in the bottom third of your oven for 25 to 30 minutes till just set you don’t need to pre cook the shells thanks for the recipe
I will definitely make these again. It seems that 24 individual quiches came out a little skimpy on the filling. Next time will fill the number of shells egg mixture fills.
Not sure if I was heavy handed with the portions, but I had to add 2 mores eggs with milk, mustard, etc… in order to fill all 24 shells. Still a great recipe for our work brunch. Everyone loved them!
Very delicious and simple to prepare! I served these at an open house and they were a big hit! They disappear quickly right out of the oven, but are also tasty when served cold.
yummy!
Great recipe – easy to make. Big hit at the party! Made the recipe as is. Delicious!
I made these last christmas and intend to make them again this year ! They were a HUGE success 🙂
Choosed egg-rolls for the crust! Works wonderfully! 😀