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Bacon Quiche Tarts


"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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40 m servings 232 cals
Original recipe yields 10 servings (10 tarts)


  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 464 mg
  • 19%

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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  • Prep

  • Cook

  • Ready In

  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 300
  1. 393 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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...

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!

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 cre...

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 t...

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 ...

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 m...

VERY good! I used puff pastry sheets rolling it out, using a large mouth glass to cut and place in muffin pans. I used sharp cheddar instead of swiss and used lite cream cheese. Next, I'm goi...

Excellent! And the best part is you can cook & crumble the bacon and mix all the ingredients for the filling the night before and refrigerate. Then in the morning just put them together. I doub...