Mini Quiches Lorraine

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.)

Additional information : 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.

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Source : Canadian Living Magazine: January 2009