Print

Savory Mini Quiche Lorraine Cups

mini quiche lorraine cups - featured image
Print Recipe

These mini quiche lorraine cups feature a flaky crust, creamy Gruyere custard, and smoky bacon bits, perfect for brunch or snacks. They are quick to make, crowd-pleasing, and easy to customize.

Ingredients

Scale
  • 1 (9-inch) refrigerated pie crust
  • 6 slices bacon, cooked crisp and chopped
  • 1 cup shredded Gruyere cheese (about 100g)
  • 3 large eggs, room temperature
  • 3/4 cup heavy cream (180ml)
  • 1/2 cup milk (120ml), whole preferred
  • 1/4 cup finely chopped onion (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use non-stick spray.
  2. Roll out the refrigerated pie crust on a lightly floured surface. Cut out 12 circles about 3.5 inches (9 cm) in diameter using a cookie cutter or glass.
  3. Press each circle into the muffin cups, pushing up the sides to form a crust shell.
  4. Cook bacon in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and chop into small pieces.
  5. If using onion, sauté it in the same pan for 2-3 minutes until soft but not browned.
  6. In a large bowl, whisk together eggs, heavy cream, and milk until smooth. Stir in salt, pepper, and nutmeg.
  7. Add shredded Gruyere, bacon bits, and sautéed onion (if using). Mix gently to combine.
  8. Pour custard mixture evenly into each crust-lined muffin cup, filling about 3/4 full. Optionally, sprinkle extra Gruyere on top.
  9. Bake on the middle rack for 25-30 minutes until custard is set and tops are lightly golden. Test doneness with a toothpick.
  10. Let cool in the pan for 5 minutes before carefully removing.
  11. Serve warm or at room temperature.

Notes

Do not overwork the crust to avoid toughness. Blind baking is not necessary. Use room temperature eggs and dairy for smooth custard. Let quiches rest after baking for better texture. Adjust baking time for desired firmness. Grease muffin tin to prevent sticking. Can make ahead and reheat in oven for best texture. Freeze individually for up to 2 months.

Nutrition

Keywords: mini quiche, quiche lorraine, Gruyere, bacon, brunch recipe, savory bites, easy appetizer

Find it online: https://wigglebite.com/savory-mini-quiche-lorraine-cups-recipe-easy-homemade-gruyere-bites/