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Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells in two 12-cup muffin tins; line each shell with a layer of pie weights or dried beans.
Bake in the preheated oven until crust edges are lightly browned and shells are about ¾ fully cooked, 5 to 10 minutes. Remove from the oven and let sit until needed.
While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7 to 10 minutes. Drain on paper towels and crumble when cooled.
Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
Whisk milk, eggs, mustard, salt, and pepper together in a bowl. Ladle egg mixture into each tart shell until about ⅔ full. Sprinkle remaining ¼ cup Swiss over tarts.
Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.