Baby Quiche Lorraine

Baby Quiche Lorraine | Real Housemoms

It’s a baby shower!!!!  I’m so excited to be apart of Lisa’s (from Wine & Glue) virtual baby shower!  As a blogger we “meet” so many great people online.  It’s almost like having two lives, one is the online life of a blogger and the other is the face to face real life of a mom (in my case).   So, when one of my online friends is having a baby it only makes sense to have an online, virtual baby shower.  When I think about cute foods to make for a shower, because all food at a baby shower must be cute, I think baby quiche.  I’ve told you before that my mom made quiche for parties in the 80’s and so it’s sort of stuck in my head as a great party food.  I think it went out of fashion for a bit but, as with Gem and My Little Ponies, they’re back!  I’m so glad because they’re so tasty, versatile and an easy make ahead appetizer.  These Baby Quiche Lorraine can be made by anyone that can make scrambled eggs.

W&G 2

I think quiche is even easier now than it was 30 years ago because of the pie crusts you can buy at the grocery store now.  You don’t even have to worry about making a crust from scratch.   I made a bunch of these and because my husband can’t eat eggs and I forgot my  youngest would I gave them to my neighbor.  I had to because they were soooooooo good.  I was unable to resist popping 5 of these babies into my mouth before getting them out the door and out of reach.    I could have easily finished off the entire batch of these Baby Quiche Lorraine and then some!

Don’t miss all the fun!  Make sure to click to all the baby shower posts and especially Lisa to wish her well!  Congrats Lisa and have fun with the next little monkey!


Please join us in celebrating a virtual baby show from Lisa of Wine and Glue. If you didn’t know already, it’s a girl!

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Baby Quiche Lorraine
Prep time
Cook time
Total time
These Baby Quiche Lorraine are so good that it's hard to not eat them before they make it to the plate!
Recipe type: Appetizer
Serves: 12
  • 2- 9 inch pre-made, unbaked pie crusts
  • ½ cup crispy bacon crumbles
  • ½ cup finely shredded Swiss Cheese
  • 4 whole eggs
  • ½ cup milk
  • 2 oz. cream cheese, melted
  • ½ tsp salt
  • ½ tsp ground mustard
  • ⅛ tsp pepper
  • ⅛ tsp nutmeg
  1. preheat oven to 350 degrees
  2. using a 2 inch biscuit cutter cut out 24 circles from the pie crust dough
  3. spray a mini muffin tin with cooking spray
  4. place a circle of dough in each muffin cup to that it covers the bottom and sides of the cup
  5. bake for 5 minutes
  6. while the pie crusts pre-bake whisk together eggs, milk, salt, mustard, pepper, and nutmeg
  7. remove the cups from the oven and, using a fork poke holes in the bottom of each cup if it bubbled up
  8. place a few crumbles in each cup and then top with a bit of cheese
  9. mix the melted cream cheese into the egg mixture and pour a tbsp of mixture into each pastry cup over the bacon and cheese
  10. place the muffin tin on top of a baking sheet (in case of spillage)
  11. bake for 25 to 30 minutes or until crust is golden and eggs are cooked through
  12. allow to cool for 2-3 minutes and then run a thin knife around the edge of each cup
  13. invert the baking sheet on the top of the muffin tin and flip
  14. the baby quiche should be left on the baking sheet
  15. serve warm or room temperature
This recipe serves 12 people 2 baby quiche each.



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