Prep Time: 20 mins | Cook Time: 35 mins | Total: 55 mins

Ingredients

24 (3-inch) frozen tart shells, thawed

6 slices bacon, or more to taste

1 1/4 cup shredded Swiss cheese, divided, (optional)

2 green onions, diced

1 1/4 cups milk

4 large eggs

1 tsp Dijon mustard

1/4 tsp salt

1/4 ground black pepper

Instructions

  1. Preheat the oven to 375°F (190°C). Arrange the tart shells in two (12 cup) muffin tins; line each shell with a layer of pie weights or dried beans.
  2. Bake in preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5-10 minutes. Remove from the oven and let sit until needed.
  3. While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7-10 minutes. Drain on paper towels and crumble when cooled.
  4. Mix 1 cup Swiss, green onion, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
  5. Whisk milk, eggs, mustard, salt and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.
  6. Bake in preheated oven until set in the middle and shells are golden brown, 25-30 minutes.

Tips

You can use the tart shells without pre-baking them, but the bottoms make turn out soggy.

Use any filling and any variety of cheese you like.