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Bacon and Mushroom Quiche Tartlets Recipe

These bacon and mushroom quiche tartlets are perfect any time of day. The bacon adds a smoky flavor that enhances the Gruyère cheese perfectly.

Servings: 9

Active time: 45 minutes

Total time:


  • 3 slices thick cut bacon, diced
  • 1 small shallot, diced
  • 1 garlic clove, finely minced
  • 1 c crimini mushrooms, chopped
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c whole milk
  • 1/2 c heavy cream
  • 1 Tbsp chopped chives, additional for garnish
  • 2-3 pinches freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 9 x 9-inch puff pastry sheet, thawed and rolled to 1/8 inch
  • 3 oz Gruyère cheese, shredded


  1. Add bacon to a pan and slowly sauté over medium-low heat until it becomes crispy and the fat has rendered down. Use a slotted spoon and transfer the bacon to a plate lined with paper towels. Reserve one tablespoon of bacon drippings in the pan and discard the rest.
  2. Sauté shallots in the bacon drippings until translucent. Add garlic and cook for an additional 30 seconds before adding in the mushrooms. Cook until the mushrooms become tender but not browned. Transfer the mixture to a bowl and cool completely.
  3. Preheat oven to 425°F. In a large bowl, whisk together the eggs, milk, and heavy cream. Mix in the chives, nutmeg, kosher salt, black pepper, and cooled mushroom mixture.
  4. Lightly coat a muffin pan with cooking spray. Cut the puff pastry sheet into 9 even squares. Take each square and gently press them into the muffin pan to create 9 tartlets.
  5. Divide and pour the egg mixture between the tartlets and then top each with the Gruyère cheese. Top the tartlets with the crispy bacon, reserving all but 1 tablespoon. Bake for 16-18 minutes until the centers have set and the tartlets become golden brown.
  6. Allow the quiche tartlets to cool in the pan for 5 minutes before transferring to plates/serving tray. Garnish with the remaining bacon and additional chives.

Nutrition Facts

Serving Size (1 tartlet)
Total Servings 9

Amount Per Serving:

Nutrition Category Amount
Calories 300
Calories from Fat 200
Total Fat 22g (34% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 115mg (38% DV)
Sodium 300mg (13% DV)
15g (5% DV)
Dietary Fiber 1g (4% DV)
Sugars 1g
Protein 10g
Vitamin A 6%
Vitamin C 2%
Calcium 15%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.