Smoky Quiche Lorraine


  • 24 Mini tart shells, frozen
  • 200g Smoked Bacon
  • ¾ Cup Swiss cheese, shredded
  • 2 Green onions, finely chopped
  • 4 Eggs
  • 1¼ Cups milk
  • 1 Tsp Dijon mustard
  • ½-2 Tsp of chili flakes (optional)
  • 1-2 Tsp smoked paprika
  • ¼ Tsp salt
  • ¼ Tsp ground black pepper



  1. Cook the bacon in strips on a large pan, until crisp.
  2. Drain bacon on a paper towel and crumble once cool enough to handle.
  3. Remove tart shells from freezer to thaw slightly while you prepare the batter.
  4. Preheat oven to 190°C (375°F).
  5. Mix together bacon, Swiss cheese and green onion in a bowl.
  6. Divide mixture amongst the tart shells.
  7. Whisk together eggs, milk, mustard, chili flakes, smoked paprika, salt, and pepper.
  8. Pour or ladle egg mixture into each tart shell.
  9. Bake in oven for approximately 30 minutes, or until the egg is set in the middle and the shells have browned slightly.
  10. Enjoy!


Recipe Compliments of Lena Clayton and Bradley Smoker