Mini Quiche Lorraine Recipe
User Reviews
3.9
Mini Quiche Lorraine Recipe
Description
This Mini Quiche Lorraine recipe starts with refrigerated pie crust cut into circles and pressed into a mini muffin tin to form small shells. The shells are pricked with a fork to prevent puffing and baked partially to a light golden color. The filling combines eggs, half-and-half, nutmeg, salt, pepper, chopped cooked bacon, shredded Gruyere or Swiss cheese, and chopped parsley.
After partially baking the crusts, the bacon and cheese are added to each shell before pouring the egg mixture on top. Some additional cheese is added to finish, then the mini quiches bake until the filling sets completely and the tops brown lightly. The result is a flaky crust encasing a smooth, savory custard with smoky bacon and melted cheese.
These mini quiches can be served warm or at room temperature and make good party appetizers or additions to brunch menus. They freeze well if baked in advance and can be reheated when needed.
Using turkey bacon is an option for a leaner filling. The mini quiches can be stored frozen for up to six months; reheat from frozen in a 350°F oven until hot and bubbly, about 15–20 minutes.
Ingredients
- 1 refrigerated pie crust
- 3 trips Bacon cooked and chopped
- 2 tablespoons parsley chopped
- 1 cup gruyere cheese shredded, or swiss cheese
- 4 egg
- 1 cup half-and-half
- 1/2 teaspoon nutmeg
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350 Degrees F.
- Spray the crevices of a mini muffin tin using nonstick spray
- On a floured surface carefully spread out the pie dough
- Cut out circles using the rim of a glass or a round cookie cutter
- Insert each circle in the crevices of a muffin tin. Make the muffin shape with your fingers. Prick the insides of each dough with a fork (this will prevent them from puffing up)
- Bake for 10-12 minutes or until they start to brown
- In a bowl mix the eggs, half and half, salt, pepper, parsley, and nutmeg until combined
- Remove muffin tin from oven and fill each quiche with bacon and cheese. Carefully pour in the egg mixture. Add some more cheese on top
- Bake for 15-20 minutes until tops are browned and crust is cooked all the way through
- Enjoy!
Notes
- Turkey bacon can be used as a leaner alternative to traditional bacon.
- Mini quiches can be baked in advance and frozen for up to six months.
- Reheat frozen quiches in a 350°F oven for 15-20 minutes until heated through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1quiche | |
| Calories | 79kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 64mg | 3% |
| Potassium | 36mg | 1% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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