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Mini Quiche Lorraine Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 24 mini quiches

Description

This Mini Quiche Lorraine recipe offers a delightful bite-sized rendition of the classic French quiche. Featuring a flaky pie crust filled with savory bacon, creamy eggs, melted Gruyere or Swiss cheese, and a hint of nutmeg, these mini quiches are perfect for breakfast, brunch, or appetizer spreads. Easy to prepare and bake in a mini muffin tin, they provide 24 delicious servings that are both impressive and convenient.

Ingredients

Crust

  • 1 refrigerated pie crust

Filling

  • 3 strips bacon, cooked and chopped
  • 2 tablespoons parsley, chopped
  • 1 cup Gruyere or Swiss cheese, shredded
  • 4 eggs
  • 1 cup half & half
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the mini quiches.
  2. Prepare Muffin Tin: Spray the crevices of a mini muffin tin generously with nonstick cooking spray to prevent sticking.
  3. Roll Out Dough: On a floured surface, carefully roll out the refrigerated pie dough to an even thickness, making it easier to cut uniform circles.
  4. Cut Dough Circles: Use the rim of a glass or a round cookie cutter to cut out dough circles that will fit into the muffin tin cups.
  5. Form Mini Crusts: Place each dough circle into the muffin tin compartments and gently press with your fingers to shape the dough into the muffin cup form. Prick the bottom and sides of each crust with a fork to prevent it from puffing up during the first baking stage.
  6. Blind Bake Crusts: Bake the prepared dough shells for 10 to 12 minutes until the edges just start to brown, ensuring a firm base for the filling.
  7. Prepare Filling Mixture: In a medium bowl, whisk together the eggs, half & half, nutmeg, salt, pepper, and chopped parsley until fully combined and smooth.
  8. Add Filling and Cheese: Remove the muffin tin from the oven and evenly distribute the chopped bacon and shredded cheese among the crusts. Carefully pour the egg mixture into each crust, filling almost to the top, then sprinkle additional shredded cheese on top for a golden finish.
  9. Bake Final Quiches: Return the muffin tin to the oven and bake for 15 to 20 minutes until the quiches are set, the tops are lightly browned, and the crusts are fully cooked through.
  10. Serve and Enjoy: Once baked, allow the mini quiches to cool slightly before removing from the muffin tin. Serve warm and enjoy these tasty, elegant bites perfect for any occasion.

Notes

  • Using a fork to prick the dough before the first bake prevents the crust from puffing up, ensuring a flat base for the filling.
  • Gruyere cheese is preferred for a traditional Quiche Lorraine flavor, but Swiss cheese is a suitable alternative.
  • Chopped fresh parsley adds brightness but can be omitted if unavailable.
  • These quiches can be made a day ahead and reheated gently in the oven before serving.
  • Ensure bacon is fully cooked and crisp before adding to the filling for the best texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/mini-quiche-lorraine-recipe/