mini quiche lorraine recipe

Written ByJenny Smyth Posted on
mini quiche lorraine recipe
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The Best mini quiche lorraine recipe

I’ve been making Mini Quiche Lorraine for years, and it’s still one of my family’s favorite dishes. I love how easy it is to make and how versatile it is – perfect for breakfast, lunch, or dinner.

The combination of flaky pastry, creamy eggs, and savory bacon is a match made in heaven. My kids devour these little quiches in no time, and I appreciate how they’re a great way to get in some extra vegetables without them even noticing.

Plus, the recipe makes a dozen or so, so we always have leftovers for the next day. The best part?

It’s incredibly simple to prepare and can be made ahead of time, making it a great option for busy weeknights or weekend brunches. Whether you’re serving it at home or taking it to a potluck, Mini Quiche Lorraine is sure to impress.

I’ve tweaked the recipe over the years to make it even healthier by using whole wheat pastry and adding some diced veggies to the filling. My family loves it when I add some chopped fresh herbs like parsley or chives on top for an extra burst of flavor.

The original recipe hails from France, but I’ve adapted it to suit our American tastes and dietary needs. One thing that never fails is that everyone leaves the table feeling satisfied and content after enjoying one of these mini quiches.

Mini Quiche Lorraine

Mini Quiche Lorraine

4.6 from 582 votes

These bite-sized quiches feature a buttery pastry shell filled with a savory custard of bacon, cheese, and onion. Perfect for brunch or as an appetizer, they are easy to make and always a crowd-pleaser.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Pastry

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

6 slices bacon, chopped
1/2 cup finely chopped onion
2 large eggs
3/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded Gruyere cheese

👨‍🍳Directions

1In a mixing bowl, combine the flour and salt.
2Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
3Add ice water one tablespoon at a time, stirring with a fork until the dough holds together when pressed.
4Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat your oven to 375°F.
6On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
7Use a 3-inch round cutter to cut out 12 circles, re-rolling scraps as needed.
8Gently press each circle into the cups of a mini muffin tin, ensuring the dough comes up the sides.
9Prick the bottoms with a fork and refrigerate the lined tin while you prepare the filling.
10In a skillet over medium heat, cook the chopped bacon until crispy, about 5 to 7 minutes.
11Add the chopped onion and cook for 2 to 3 minutes until softened.
12Remove from heat and let cool slightly.
13In a small bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
14Divide the bacon-onion mixture evenly among the pastry-lined cups.
15Sprinkle the shredded Gruyere cheese over the top.
16Pour the egg mixture into each cup, filling almost to the rim.
17Bake for 18 to 20 minutes, until the filling is set and the pastry is golden brown.
18Let cool in the pan for 5 minutes before removing to a wire rack.
19Serve warm or at room temperature.

🔧Equipment

Mixing bowl
Pastry blender or fork
Plastic wrap
Rolling pin
12-cup mini muffin tin
Skillet
Small bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 8g

📝Notes

For a lighter version, you can use half-and-half instead of heavy cream. The quiches can be made ahead and reheated in a 350°F oven for 5 to 7 minutes.

Watch Video Of How Mini Quiche Lorraine Works

One of the best things about Mini Quiche Lorraine is how easily they can be stored for later use – just wrap them individually in plastic wrap or aluminum foil and pop them into the fridge for up to 5 days or freeze them for up to 3 months. When reheating, simply bake at 350°F (180°C) until warmed through.

For serving ideas, consider offering a variety of toppings such as diced tomatoes, shredded cheese, chopped herbs like parsley or chives – my family loves when I add some crispy bacon bits on top! These little quiches are perfect for potlucks, picnics, or even as an appetizer at your next gathering.

❓ Frequently Asked Questions About Mini Quiche Lorraine

Q: What type of pastry crust should I use?

For this recipe, you can use either a homemade pastry crust or store-bought one.

Homemade pastry crust is always the preferred choice as you can control the ingredients and ensure it’s free from preservatives.

If using store-bought pastry crust, make sure to thaw it according to the package instructions before rolling it out.

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