Print

Savory Mini Quiche Lorraine Recipe with Gruyère and Crispy Bacon

mini quiche Lorraine - featured image

Delightful mini quiches with flaky buttery crusts filled with rich custard, smoky bacon, and nutty Gruyère cheese. Perfect for brunch, potlucks, or snacks.

Ingredients

Scale
  • 1 sheet of store-bought or homemade pie crust, rolled out
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup grated Gruyère cheese (about 100 grams)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) whole milk
  • Salt and freshly cracked black pepper, to taste
  • A pinch of freshly grated nutmeg (optional)
  • 1 small yellow onion, finely chopped and sautéed until translucent (optional)

Instructions

  1. Roll out pie crust on a lightly floured surface to about 1/8-inch thickness. Cut out 3-inch diameter circles and press into mini muffin tin cups. Chill in fridge for 15 minutes.
  2. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop. Reserve some bacon fat in pan.
  3. Optional: Sauté chopped onion in bacon fat over medium-low heat until translucent, about 5 minutes. Set aside to cool.
  4. In a bowl, whisk together eggs, heavy cream, and milk until smooth. Stir in grated Gruyère, crispy bacon, sautéed onions (if using), nutmeg, salt, and pepper.
  5. Remove chilled crusts from fridge and fill each about 3/4 full with the custard mixture.
  6. Bake in preheated oven at 350°F (175°C) for 20-25 minutes until custard is set and tops are lightly golden.
  7. Cool in pan for 5 minutes before removing. Serve warm or at room temperature.

Notes

If crust edges brown too quickly, tent with foil halfway through baking. Avoid too much cream to prevent custard from not setting. Bring eggs and cream to room temperature before mixing. Blind bake crust for 5-7 minutes for extra crispiness if desired.

Nutrition

Keywords: mini quiche, quiche Lorraine, Gruyère cheese, crispy bacon, brunch recipe, savory snack, easy quiche