Mini Quiche Lorraine

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.