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    Bacon and Egg Breakfast Quiche Tartlets

    Published: Nov 26, 2012 / 14 Comments

    2.0K shares
    • Facebook15
    Recipe Print

    Bacon and Egg Breakfast Quiche Tartlets - each serving of this delicious breakfast quiche is made and served in an individual tartlet (mini tart shell).

    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.  Perfect for making these delicious bacon and eggs breakfast quiche mini tartlets. 
    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 quiche tarts using this pan. With breakfast quiche tarts, there are so many variations, each time there is a new twist or ingredient addition: about a month ago I made breakfast tartlets with spinach, Gouda cheese, and grape tomatoes, and then with breakfast tartlets 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 these Bacon and Egg Breakfast Quiche Tartlets. 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

    How to make savory tart shells (6 tart shells, 3 inch diameter each):

    Below are some step-by-step photos. For complete recipe, scroll down.

    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

    How to make breakfast quiche 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.

    bacon and eggs quiche tartlets
    4.80 from 5 votes

    Bacon and Egg Breakfast Quiche Tartlets

    Bacon and Egg Breakfast Quiche Tartlets - each serving of this delicious breakfast quiche is served in an individual tartlet (mini tart shell).
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Breakfast
    Cuisine French
    Servings 6 people
    Author: Julia

    Ingredients

    Ingredients for savory tart crust:

    • 1 ½ cups flour
    • ¼ teaspoon salt
    • 9 tablespoons unsalted butter , cold
    • 1 egg yolks
    • 1 tablespoon ice water

    Ingredients for breakfast quiche filling:

    • 2 eggs
    • ½ cup heavy cream
    • ¼ cup milk
    • ⅓ cup Gouda cheese , shredded
    • 4 slices bacon , already cooked and chopped
    • 9 green onions , chopped
    • salt to taste

    Instructions 

    How to make tart shells (6 tart shells, 3 inch diameter each):

    • 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.

    How to make breakfast quiche filling:

    • 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.
    • Divide the egg mixture from step 2 into 6 equal parts and pour it into each of 6 tart shells.
    • Bake these egg tartlets for 20-30 minutes, until tart shell is golden brown and eggs are almost set.
    • Remove from oven and let it cool for 10 minutes on wire rack before serving.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Sandy

      December 10, 2020 at 5:26 pm

      Bacon tartlets are my favorite of all your tart recipes!

      Reply
      • Julia

        December 11, 2020 at 1:25 am

        So pleased to hear that! 🙂

        Reply
    2. Shane

      December 06, 2018 at 10:46 am

      If I were to add diced bell peppers or onions, should I cook those first before putting into the egg mixture and oven?

      Reply
      • Julia

        December 09, 2018 at 1:40 am

        It depends on how you like your bell peppers and onions. If you like them crunchy, just add them to the egg mixture without cooking. If you like them soft, cook them before adding to the egg mixture. I would just put them uncooked into the egg mixture.

        Reply
    3. Jilly Inspired

      November 29, 2012 at 7:45 am

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

      Reply
      • Julia

        December 05, 2012 at 2:34 pm

        Thank you!

        Reply
    4. Jen

      November 28, 2012 at 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;)

      Reply
      • Julia

        November 28, 2012 at 10:09 pm

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

        Reply
    5. Marilyn Cavicchia

      November 27, 2012 at 8:59 pm

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

      Reply
      • Julia

        November 28, 2012 at 10:09 pm

        I love simple little gadgets that they offer 🙂 Check out my ravioli gadget from their store, too: How to make homemade ravioli

        Reply
    6. Kathy

      November 27, 2012 at 5:56 pm

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

      Kathy
      http://gigglingtruckerswife.blogspot.com

      Reply
      • Julia

        November 28, 2012 at 10:05 pm

        Definitely try it, very easy!

        Reply
    7. Ashley

      November 27, 2012 at 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 : )

      Reply
      • Julia

        November 28, 2012 at 10:04 pm

        Toast is never enough ...

        Reply

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