Serves: 24 servings
Source: Canadian Living
Ingredients:
- 24 frozen mini tart shells (in foil cups), thawed
- 4 eggs
- 1-1/4 cups (300 mL) milk
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and pepper
Filling: - 8 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1 cup (250 mL) shredded Swiss cheese
Instructions:
- 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.)
- Though you may have a touch of filling left over, resist the urge to overfill these mini-tarts, or they may stick to the foil cups.