How to Make Lorraine Pascale Meat Lasagna

Mini Quiche Lorraine

Lorraine pascale (né le 17 novembre 1972) est une télévision de langue anglaise de cuisinier et ancien mannequin, mieux connu pour la vente de près.

Recipe Summary Mini Quiche Lorraine

These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.

Ingredients | Lorraine Pascale Meat Lasagna

24 (3 inch) frozen tart shells, thawed

6 slices bacon, or more to taste

1 cup shredded Swiss cheese (Optional)

2 green onions, diced

4 eggs

1 ¼ cups milk

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ cup shredded Swiss cheese, or as needed (Optional)

Directions

Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.

Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.

Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.

Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.

Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

You can use the tart shells without pre-baking them but the bottoms may turn out soggy.

Info | Lorraine Pascale Meat Lasagna

prep: 15 mins cook: 40 mins total: 55 mins Servings: 12 Yield: 12 servings

TAG : Mini Quiche Lorraine

Breakfast and Brunch, Eggs, Quiche,