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Savory Mini Quiche Lorraine Bites

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These bite-sized quiches combine a crispy crust with a creamy custard filled with smoky bacon and Gruyère cheese, perfect for a fuss-free yet impressive brunch treat.

Ingredients

Scale
  • 1 sheet store-bought refrigerated pie dough (or homemade)
  • 6 slices bacon, cooked crisp and chopped
  • 1 cup shredded Gruyère cheese (about 100g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240 ml)
  • Salt and freshly cracked black pepper, to taste
  • Pinch of freshly grated nutmeg
  • 1 small shallot or yellow onion, finely diced and lightly sautéed
  • Optional: 1 teaspoon fresh thyme leaves
  • Optional: Thinly sliced green onions for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Roll out pie dough on a lightly floured surface to about 1/8 inch thickness. Using a 2.5-inch round cutter or glass, cut out 24 rounds. Press each round gently into mini muffin cups without stretching the dough. Chill the crust-lined tin in the fridge for 10 minutes.
  2. In a skillet over medium heat, cook bacon slices until crisp (6-8 minutes). Drain on paper towels and chop. Add diced shallot or onion to skillet and sauté in bacon fat for 2-3 minutes until softened and lightly caramelized. Remove from heat and cool.
  3. In a medium bowl, whisk eggs and heavy cream until smooth. Season with salt, pepper, and nutmeg. Stir in cooled bacon, onions, shredded Gruyère cheese, and fresh thyme if using.
  4. Remove chilled muffin tin from fridge. Line each crust with parchment paper and fill with pie weights or dried beans. Bake for 8 minutes. Remove parchment and weights, then bake an additional 3-4 minutes until crust starts to turn golden but not fully browned.
  5. Spoon custard mixture evenly into each crust, filling almost to the top. Bake at 375°F (190°C) for 15-18 minutes until filling is set and lightly golden on top. Custard should jiggle slightly but not be liquid.
  6. Let mini quiches cool in pan for 5 minutes before gently removing. Serve warm or at room temperature, garnished with sliced green onions or extra thyme if desired.

Notes

Par-bake crusts to prevent sogginess. Rotate muffin tin halfway through baking for even cooking. Cover crust edges with foil strips if browning too fast. Let quiches cool slightly before removing to keep shape intact. For vegetarian version, substitute bacon with sautéed mushrooms or smoked paprika-seasoned tofu. For dairy-free, use coconut cream and dairy-free cheese. Gluten-free crust can be used for gluten-free adaptation.

Nutrition

Keywords: mini quiche, quiche lorraine, brunch recipe, savory bites, bacon quiche, easy brunch, Mother's Day brunch

Find it online: https://lumalunch.com/savory-mini-quiche-lorraine-bites-easy-recipe-for-mothers-day-brunch/