Bacon Quiche Tarts Recipe -
Bacon Quiche Tarts Recipe
  • READY IN 40 mins

Bacon Quiche Tarts

Recipe by  

"Light and flaky, these tarts are easy to make and easy to reheat. Just wrap loosely in foil and heat at 350 degrees F for 10 to 15 minutes, or until warm."

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Ingredients Edit and Save

Original recipe makes 10 tarts Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
  3. Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
  4. Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
  5. Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2007

I tried the regular size flaky biscuits and the grands. I found them both too doughy. I used regular frozen pie crusts and cut them with a 3" round cutter to fit the muffin cups. they slip right in. Turned out great. Used the recipe filling which is really good.

Most Helpful Critical Review
Oct 01, 2011

These were ok..a little bland. I halved some grands & they still seemed too doughy/not enough egg. These definately need a little tobasco to the filling for a little more flavor. I'm not sure if I will make these again.

Jan 18, 2004

I made these for Christmas Eve Brunch and they flew off the platter. I used a basic cream cheese dough for the crust (from Pampered Chef's recipe for pecan tassies) & I substituted onion flakes for the green onion and they turned out great. Since I was limited on oven space the morning of the Brunch I made these a couple days before and put then in the freezer until that morning. I placed them on foil and put them in the toaster oven until they were heated through and it was just like they were mixed up and baked right then. I will make these again - great to have in the freezer to use for an appetizer for drop in company too.

Nov 06, 2003

YUMMY! I just finished my second piece. I didn't have the patience for individual tarts so I threw everything onto a Pilsbury premade pie crust. I set the cooking time for 30 minutes. Perfect!

May 15, 2006

I joined allrecipies just to write a review on this one! A huge hit at our Mother's Day brunch. Helpful tips: Use Grands cut in half and then rolled out for normal size muffin tins. Light cream cheese was great...less greasy than regular. Do not overfill the cups with the egg mixture so to avoid overflowing.

Jan 18, 2004

A delicious "flexible" recipe. I can make these a couple days ahead of time for breakfast on the run. They're just as good reheated in the microwave. I always make a spicy version along with this recipe as is. I substitue spicy breakfast sausage, pepperjack cheese, 4 oz chopped green chiles and 1 tsp. of creole seasong. Awesome. My co-workers went crazy for this recipe.

Jan 18, 2004

This was a hit at the party last night! I used sharp cheddar cheese in place of the Swiss and added some dried tomato sprinkles! I split the biscuits in two and made 24 mini muffins (I used a whole package of 10 and 2 from another package). If I would have had the time I would have doubled the mixture and made all the biscuits from both packages. As it was there was enough mixture to make 24 mini tarts.

Nov 08, 2003

These were a hit at my daughter's preschool "graduation!" I omitted the green onion due to small guests and their tendency to avoid all things green. I also split the flaky biscuits in 2 and made them in mini muffin tins. I thought this was much better - less pastry dough and more tasty. I had leftover filling so I greased lg. muffin tins well and put the filling in without biscuits; they turned out terrific for my husband who is on Atkins. Excellent all around!


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 464 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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