Simple Mini Quiches - Tested till perfect

Servings: 24


Ingredients

24 Frozen mini tart shells, (in foil cups) thawed
4 eggs
1-1/4 cups (300 mL) milk
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Filling:
8 slices bacon, cooked and crumbled
2 green onions, sliced
1 cup (250 mL) shredded Swiss cheese

Preparation

Filling:
Place tart shells on rimmed baking sheet; divide bacon, green onions and cheese among shells.
In bowl, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells. Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just set, 25 to 30 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days; reheat in 400°F/200°C oven for about 4 minutes.)

Variations

Mini Mushroom and Ham Quiches: Omit Filling. Divide 4 mushrooms, finely diced; 2 oz (60 g) ham, cubed; and 2/3 cup (150 mL) shredded Cheddar cheese among tart shells.

Mini Double-Cheese and Spinach Quiches: Omit Filling. Divide half pkg (300 g pkg) frozen spinach, thawed, drained, squeezed dry and chopped; 1/2 cup (125 mL) diced rindless Brie cheese; 1/2 cup (125 mL) shredded Gruyère cheese; and pinch nutmeg among tart shells.

Mini Artichoke and Shallot Quiches: Omit Filling. Divide 2 oz (60 g) pancetta, diced; 4 small shallots, minced; and 1/2 cup (125 mL) marinated artichoke hearts, drained, rinsed and diced, among tart shells.

Mini Shrimp and Smoked Paprika Quiches: Divide 1 cup (250 mL) small cooked shrimp, chopped, and 1/2 tsp (2 mL) smoked paprika among tart shells.