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).
Servings 6 people
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.