Mini Quiche Lorraine
User Reviews
4.6
Mini Quiche Lorraine
Description
This recipe uses pre-made refrigerated pie crust rolled out and cut into 2-inch circles to line a mini muffin tin. The crusts are pre-baked briefly to prevent sogginess. The filling combines beaten eggs, milk, melted cream cheese, crumbled cooked bacon, shredded Swiss cheese, and seasonings including salt, mustard powder, black pepper, and nutmeg. Each crust cup is layered with bacon and Swiss cheese before pouring in the custard mixture.
Baking the mini quiches on a baking sheet allows easy handling of spills. The quiches bake at 350°F for about 25-30 minutes until the crust turns golden and the filling is set with a firm texture. The nutmeg adds a hint of warmth that complements the savory bacon and mild cheese.
These small quiches make convenient finger foods for gatherings or nice additions to a brunch spread. Garnishing with fresh chopped chives and parsley adds color and freshness.
Ingredients
- 2 inch pie crust I used the pre-made refrigerated crusts
- ½ cup Bacon crumbled, plus more for garnish, cooked
- ½ cup swiss cheese shredded
- 4 large egg
- ½ cup milk
- 2 ounces cream cheese melted
- ½ teaspoon salt
- ½ teaspoon mustard powder ground
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- chive chopped, for garnish, fresh
- parsley chopped, for garnish, fresh
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini quiches
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1mini quiche | |
| Calories | 129kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 175mg | 7% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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