Mini Quiche Lorraine

Mini Quiche Lorraine

Catherine Parnell-Proulx

"These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used."
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Ingredients

55 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
  2. Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
  4. Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
  5. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
  6. Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

Footnotes

  • Cook's Notes:
  • You can use the tart shells without pre-baking them but the bottoms may turn out soggy.

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Reviews

Read all reviews 12
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Scrumptious

tasty

These were really good. I used wonton wrappers instead of pre-made shells and they wer a huge hit at a recent baby shower.

paired-up with Beaujolais wine for your truly epicurean delight !!! party-on, mon ami !!!

Very simple and yummy. The first to dissappear at the potluck!

This recipe is a must! SO tasty!!!!

Made this for a friend's bridal shower and it was a big hit.

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!

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