These Mini Quiche Lorraine are packed with delicious bacon and melty Swiss cheese making them the perfect bite-sized indulgence.
Crispy and fluffy yet smooth and melty, these Mini Quiche Lorraine are perfect as a quick snack or a satisfying meal. These easy to assemble quiches bake in just 30 minutes and will fly off the table even faster!
This recipe makes 24 individual quiche cups so it’s a great way to feed a crowd or leave yourself with some seriously convenient leftovers! Reheat them in the microwave or the oven and you’ve got yourself a tasty bite in no time at all!
OTHER RECIPES TO SERVE WITH MINI QUICHE LORRAINE
- Sausage Hash Brown Casserole – One scoop of this casserole next to your Mini Quiche Lorraine and you’ve got breakfast covered!
- Banana Blueberry Crumb Muffins – Another easy grab-and-go breakfast bite that goes great with a savory quiche.
- Creamy Tomato Bisque – Serve this amazing soup to help elevate your quiche to a well-balanced lunch.
Crust: For cups, the quiche will go into, you’ll need two 9-inch unbaked pie crusts. You can use homemade pie crust or buy prepared pie crust in the refrigerated section at the store to save time on prep.
Fillings: This filling consists of eggs, milk, cream cheese, Swiss cheese, and crispy bacon.
Seasoning: Season these mini quiches with salt, pepper, dry ground mustard, and nutmeg.
HOW TO MAKE MINI QUICHE LORRAINE
STEP ONE: Start by preheating the oven to 350 degrees F and spraying a mini muffin tin with cooking spray. Next, unroll the prepared pie crust dough and cut 24 dough circles using a 2-inch biscuit cutter.
STEP TWO: Place the dough circles into the muffin cups, ensuring that they cover the bottom and sides. Place the muffin tins in the oven and bake them for 5 minutes.
STEP THREE: While the pie crusts bake, whisk together the eggs, milk, and seasoning in a mixing bowl. Remove the quiche cups from the oven and use a fork to poke holes in the bottom of each cup to prevent bubbling. Sprinkle some bacon crumbles and a bit of shredded cheese in each cup. Lastly, mix the melted cream cheese into the egg mixture and pour a tablespoon of the mixture into each pastry cup over the bacon and cheese.
STEP THREE: Place the muffin tin in the oven and bake for 25-30 minutes or until the eggs are cooked through and the crust is golden. Allow the quiches to cool for a few minutes and then run a thin knife around the edge of each cup to loosen it. Place the baking sheet upside down on top of the muffin tin and flip them over to release the quiches. Quiches can be served warm or at room temperature.
TIPS FOR SUCCESS
- When placing your Mini Quiche Lorraine in the oven, place the muffin tin on top of a baking sheet. This will help to catch any unwanted spillage.
- I use whole milk for my quiche. If you want an extra creamy, super fluffy result you can use heavy cream or a 50/50 split.
WHY IS IT CALLED QUICHE LORRAINE?
Although quiche itself originated in Germany, Quiche Lorraine is named after a region in France that was formally occupied by Germany. In order to qualify as a Quiche Lorraine and not just a quiche, it must contain bacon and cheese. I mean really, would you want it any other way?
CAN YOU FREEZE MINI QUICHES?
These delicious mini quiches are great to have on hand. I keep some in the freezer for an easy breakfast option or a quick midday snack. When freezing a batch of Mini Quiche Lorraine I usually place the muffin pan directly in the freezer. Once individually frozen, I transfer them to a freezer bag or another airtight container. This helps prevent frozen quiches from sticking together and makes it super easy to just grab one or two at a time later on.
OTHER BITE-SIZED MEALS
- Spinach Egg and Cheese Breakfast Bites
- Chicken Artichoke Bites
- Loaded Tater Tot Bites
- BBQ Port Loin Sliders
- Pepperoni Pizza Puffs
- Crispy Spring Rolls
*This post was originally posted on 04/09/2014.
- 2 9-inch pie crusts (I used the pre-made refrigerated crusts)
- ½ cup cooked bacon crumbled, plus more for garnish
- ½ cup Swiss cheese shredded
- 4 large eggs
- ½ cup milk
- 2 ounces cream cheese melted
- ½ teaspoon salt
- ½ teaspoon dry ground mustard
- ⅛ teaspoon pepper
- ⅛ teaspoon ground nutmeg
- Fresh chives chopped, for garnish
- Fresh parsley chopped, for garnish
- Preheat the oven to 350 degrees F.
- Unroll the pie crust and use a 2-inch biscuit cutter, cut out 24 circles from the dough. Re-roll the dough as needed to get enough dough circles.
- Spray a mini muffin tin with cooking spray. Press one dough circle into each muffin cup until it covers the bottom and sides of the cup. Bake for 5 minutes.
- While the pie crusts pre-bake, whisk together the eggs, milk, salt, mustard, pepper, and nutmeg in a large mixing bowl.
- Remove the muffin tin from the oven. Use a fork to poke holes in the bottom of any pie crust cups that bubbled up. Place the bacon crumbles in the bottom of each cup, dividing evenly. Then top the bacon with Swiss cheese, again diving evenly among the cups.
- Whisk the melted cream cheese into the egg mixture. Pour 1 tablespoon of the filling into each pie crust cup over the bacon and cheese.
- Place the muffin tin on top of a baking sheet (in case of spillage). Bake for 25 to 30 minutes or until the crust is golden and the filling is set.
- Remove from the oven and allow to cool for 2-3 minutes in the pan. Then run a thin knife around the edge of each cup. Invert the baking sheet on the top of the muffin tin and flip. Remove the muffin tin.
- Turn the mini quiches right side up and garnish with some fresh chives or chopped parsley and a little crumbled bacon. Serve warm or at room temperature.