These Mini Quiche Lorraines are tiny bites of heaven! They are packed with crunchy bacon, creamy cheese, and fluffy eggs, all wrapped in a flaky crust.
Perfect for brunch or snack time, they’re so good you’ll need to make extra! I love serving them warm—everyone keeps coming back for more! 🥓🍳
Key Ingredients & Substitutions
Pie Crust: You can use a store-bought refrigerated pie crust for convenience, but homemade is definitely an option! If you want a healthier twist, a whole wheat crust or even phyllo dough can work in a pinch.
Bacon: Bacon adds a wonderful flavor, but turkey bacon or diced ham can be great substitutes if you’re looking for something lighter or pork-free. For vegetarian quiches, sautéed mushrooms or spinach work nicely!
Onion: Finely chopped onion enhances the flavor. You can use shallots for a milder taste. If onions aren’t your thing, consider sautéing leeks or using green onions instead.
Cheese: Swiss cheese is traditional, but Gruyère offers a richer flavor. You can also try cheddar or Monterey Jack for different cheese experiences.
Heavy Cream: For a lighter version, half-and-half or even whole milk can substitute the heavy cream while still providing creaminess.
How Do I Get the Perfect Mini Quiche Texture?
The key to a great quiche lies in the right baking technique. Here’s how to ensure your mini quiches turn out just right:
- Pre-baking the Crust: Make sure to bake the crust first to keep it from getting soggy. This process gives it that crispiness we all love.
- Proper Egg Mixture: Whisk the eggs and cream slowly and thoroughly to incorporate air, giving your quiche a fluffy texture.
- Watch the Baking Time: Keep an eye on them in the oven. The quiches are done when the filling is set but still has a slight jiggle—it’s okay if they’re not fully firm right away, they will continue to cook out of the oven.
With these tips, you’ll be serving perfect Mini Quiches Lorraine in no time!
Mini Quiche Lorraine
Ingredients You’ll Need:
For The Quiche:
- 1 package refrigerated pie crust (or homemade pie dough), thawed
- 6 slices bacon, chopped
- 1/2 cup finely chopped onion
- 3 large eggs
- 1 cup heavy cream or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 3/4 cup shredded Swiss cheese (Gruyère can be used as well)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delicious Mini Quiche Lorraine will take about 30 minutes to prepare and another 20-25 minutes to bake, giving you a total of around 50-55 minutes from start to finish. Perfect for a quick brunch or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your quiches bake evenly.
2. Prepare the Pie Crust:
Unroll the refrigerated pie crust on a lightly floured surface. Use a round cookie cutter or a cup (about 3 inches in diameter) to cut out circles. Gently press each circle into the mini muffin tin to form small shells. Don’t worry if they don’t look perfect—homemade is always best!
3. Bake the Shells:
Place the pie crust shells in the oven and bake for about 7 minutes, until just set but not browned. Once done, remove them from the oven and let them cool for a few minutes.
4. Cook the Bacon:
In a skillet over medium heat, cook the chopped bacon until it’s nice and crispy. Once done, remove the bacon with a slotted spoon and place it on paper towels to drain. Leave about 1 tablespoon of bacon fat in the skillet to sauté the onions.
5. Sauté the Onions:
Add the finely chopped onion to the skillet and sauté for about 3-4 minutes, until they are soft and translucent. Once cooked, remove from heat.
6. Make the Egg Mixture:
In a medium bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth and combined. This mixture will be the filling for your quiches.
7. Assemble the Quiches:
Now it’s time to assemble! Evenly distribute the cooked bacon, sautéed onions, and shredded cheese into each pre-baked pie shell. This adds so much flavor!
8. Add the Egg Mixture:
Carefully pour the egg mixture into each shell, filling almost to the top. Make sure not to overflow!
9. Bake the Quiches:
Place the mini quiches back in the preheated oven and bake for about 18-22 minutes. You want the filling to be set and slightly golden on top.
10. Cool and Serve:
Once they’re done, let the mini quiches cool in the pan for about 5 minutes. Then gently remove them and garnish with freshly chopped parsley or chives.
11. Enjoy!
Serve your delightful Mini Quiche Lorraines warm and enjoy them as a delicious brunch, appetizer, or quick snack! Everyone is sure to love them!
Can I Use Different Types of Cheese?
Absolutely! While Swiss cheese is traditional, Gruyère offers a lovely flavor too. You can also try cheddar, mozzarella, or even feta for a different twist!
How Can I Make Mini Quiches Ahead of Time?
You can prepare the filling and pie crusts a day in advance. Just assemble and bake them right before serving, or you can bake them, let them cool, and store in the fridge for up to 3 days. Reheat in the oven for the best texture!
What Should I Do if My Quiche Fills are Overflowing?
If you’re concerned about overflow, fill them about three-quarters full instead of almost to the top. If some do spill over, don’t worry too much; they are still delicious!
Can I Freeze Mini Quiche Lorraine?
Yes, you can freeze the cooked mini quiches! Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Reheat directly from frozen in the oven until warmed through.
