Mini Quiche Lorraine

Ingredients

• 6 slices bacon to taste
• 1 teaspoon dijon mustard 
• 4  eggs 
• 2  green onions diced
• 0.3 teaspoon ground pepper black
• 1.3 cups milk 
• 0.3 teaspoon salt 
• 1 cup swiss cheese shredded
• 3 inch phyllo tart shells frozen thawed

Equipment

• bowl
• frying pan
• paper towels
• ladle
• oven
• whisk
• muffin tray

Directions

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.
4. Drain bacon slices on paper towels; crumble when cooled.
5. Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
6. 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.
7. Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.