Quiche Lorraine Bites

Preheat the oven to a high temperature of 375 degrees Fahrenheit (the ideal heat for baking). Place tart shells in two 12-cup muffin tins and cover each shell with a thin layer of heavy weights or dried beans to prevent them from expanding during the baking process.

Once the oven is preheated, bake the tart shells for a short period of time until their edges are lightly browned and they have reached about 75% of their full cooking potential, approximately 5 to 10 minutes. Remove the shells from the oven and let them rest until they are needed.

While the tart shells are baking, cook bacon in a large skillet over medium-high heat, stirring occasionally and flipping the bacon frequently until it is nicely browned and crispy, taking around 7 to 10 minutes. Remove the cooked bacon from the skillet with a paper towel and crumble it when it has cooled down.

Mix 1 cup of Swiss cheese, chopped green onions, and the crumbled bacon together in a bowl to create a delicious filling. Divide this mixture evenly among the tart shells.

In another bowl, whisk together 1 cup of milk, eggs, mustard, salt, and pepper until well combined. Pour the egg mixture into each tart shell until they are about 2/3 full, leaving a small space at the top. Sprinkle the remaining 1/4 cup of Swiss cheese over the tarts.

Bake the tart shells in the preheated oven until they are set in the middle and have a golden brown color, taking around 25 to 30 minutes.