| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 (14.1-ounce) box refrigerated pie dough (recommended: Pillsbury)
- 2 slices bacon, chopped
- 1/4 cup chopped green onion
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 3/4 cup half-and-half
- 2 ounces goat cheese, crumbled
Instructions
- Preheat the oven to 400 degrees F. Spray 6 (4 1/2-inch) tartlet pans with nonstick spray.
- Roll out the pie dough. Using a 5-inch round cutter, punch out 6 circles of dough.
- Press each dough round into the prepared tartlet pans, making sure it covers the sides and bottoms. Bake until golden, 15 to 18 minutes. Remove and let cool slightly.
- Start on the filling while the crust is baking. Add the bacon to a medium saute pan over medium heat and cook until crisp. Add the green onions and garlic and saute until soft, 1 to 2 more minutes. Season with salt and pepper and remove from heat to cool.
- Lower the oven to 350 degrees F.
- Whisk together the eggs and half-and-half, and then stir in the bacon and green onion mixture. Season with a pinch of salt and pepper. Crumble the goat cheese into the baked shells.
- Ladle the mixture into the baked tartlet shells. Place the tartlet shells on a sheet tray (to catch drips) and bake until golden and cooked through, about 25 minutes.
Nutrition Facts
| Calories | 237 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 89 milligrams |
| Sodium | 358 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 1 grams |
| Protein | 8 grams |
| Sugar | 2 grams |
Reviews
A concern…please note that these are listed as vegetarian…but Pillsbury ready made crusts have LARD in them. So I suggest Orinoco or other brands that are truly vegetarian…
The first time I made these, it was for a party and I used mini muffin pans. They were a huge hit and delicious. Now when I make them at home, I make them in silicone muffin cups without the crust. Still really tasty, even without the crust, much healthier, quicker and less messy since you don’t have to deal with the crust!
I actually made this as one regular size quiche and I think it worked a little better. When I made the mini ones the crust puffed too much in the middle, causing the egg mixture to spill behind the side crust which resulted in very little mixture staying in the middle. The flavor was fantastic however….the goat cheese was nice and creamy and tangy. The green onion gave it just enough onion flavor, and let’s face it you can’t go wrong with bacon : overall this is my favorite quiche recipe I’ve ever tried.