Mini Quiche Lorraine

• 24 (3 inch) frozen tart shells, thawed
• 6 slices bacon, or more to taste
• 1 cup shredded Swiss cheese
• 2 green onions, diced
• 4 eggs
• 1 1/4 cups milk
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup shredded Swiss cheese, or as needed (optional)

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.

tart shells, bacon, swiss cheese, green onions, eggs, milk, mustard, salt, ground black pepper, swiss cheese

Taken from www.allrecipes.com/recipe/229560/mini-quiche-lorraine/ (may not work)