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Bacon Quiche Tartlets

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Bacon and egg tartlets with Gouda cheese and green onions, for breakfast

I love my Williams-Sonoma 6 mini-tartlet pan, and I can’t get enough of it: it’s so convenient to bake individually sized little tarts that look so pretty (both sweet and savory). This tart pan makes 6 mini-tarts, 3 inch diameter each. This is the minimum number of tartlets that I will usually bake at any given time so it works for me. The pan is also non-stick, so there is never a problem with crust sticking. Here is the photo of this tart pan:

How to make tart crust dough pie from scratch: sweet and flaky

So, again, I made some breakfast tarts using this pan. With breakfast tarts, there are so many variations, each time there is a new twist or ingredient addition: about a month ago I made breakfast tarts with grape tomatoes, and then with bacon and spinach, and now these. Every time, the crust is flaky, crumbly, and this type of breakfast will leave you hunger-free for many-many hours, because you get a lot of things all in one: protein (eggs), vegetables, carbs (crust) – all these combined will keep you full longer. At least, they keep me full longer. I would never survive on yogurt, pancakes, or cereal for breakfast: I need something more substantial, with protein, such as eggs, and vegetables. Everything else plays supporting roles when it comes to breakfast.

Bacon and egg tartlets with Gouda cheese and green onions, for breakfast, tarts, mini-pies, breakfast cups


Bacon Quiche Tartlets

Prep time: 35 min
Bake time: 30 min

Ingredients for tart crust:

  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 9 tablespoons cold unsalted butter
  • 1 egg yolks
  • 1 tablespoon ice water

Ingredients for filling:

  • 2 eggs
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/3 cup Gouda cheese, grated
  • 4 slices bacon, already cooked and chopped
  • 9 green onions (chopped)
  • salt to taste

Preparing tart shells (6 tart shells, 3 inch diameter each):

1) Prepare savory tart crust using the recipe and the method described in my recipe here. The only thing different here will be the size of tart pan: instead of using one large tart pan, use 6 smaller individual tartlet pans (3 inch diameter each). Bake empty smaller tart shells for about 20 minutes. You don’t need to bake them to brown or golden color, because you will continue baking them once you put the filling in.

tart shells

To make the filling:

2) Preheat oven to 350 F. In a small bowl, whisk together 2 eggs, heavy cream, milk. Add shredded cheese, bacon (cooked and chopped finely), green onions (chopped) and mix well. Add salt to taste, if desired.

combining ingredients

3) Divide the egg mixture from step 2 into 6 equal parts and pour it into each of 6 tart shells.

placing filling into tartlets

4) Bake these egg tartlets for 20-30 minutes, until tart shell is golden brown and eggs are almost set.

5) Remove from oven and let it cool for 10 minutes on wire rack before serving.

More breakfast recipes:

You might also like to check out this breakfast and/or dessert staple (crepes):

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{ 10 comments… add one }
  • Ashley November 27, 2012, 6:38 am

    These look so good! I wish I had one for breakfast at work right now – too bad all I have is toast : )

    • Julia November 28, 2012, 10:04 pm

      Toast is never enough …

  • Kathy November 27, 2012, 5:56 pm

    Those look so yummy!! Definitely bookmarking this recipe for later use!


    • Julia November 28, 2012, 10:05 pm

      Definitely try it, very easy!

  • Marilyn Cavicchia November 27, 2012, 8:59 pm

    Wow! Those look so good. Williams Sonoma should pay you — now I want their tartlet pan.

  • Jen November 28, 2012, 4:14 am

    All I have for breakfast is a Pop Tart – I think I need to come visit. This looks fantastic. Your photography is beautiful and making me hungry;)

    • Julia November 28, 2012, 10:09 pm

      Pop tarts and other sweets are never enough for my breakfast 🙂

  • Jilly Inspired November 29, 2012, 7:45 am

    Yum! Love this idea! Love the pan too! Must request one for Christmas. Your pictures are gorgeous as usual!

    • Julia December 5, 2012, 2:34 pm

      Thank you!

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