These Mini Quiche Loraines are little bites of happiness! With crispy pastry shells filled with tasty eggs, cheese, and crispy bacon, they’re perfect for any meal or snack.
Honestly, I can’t resist their charm! They disappear fast at parties, and I’m known for always grabbing a few extra. Who can blame me when they’re so easy to pop in your mouth? 😄
Key Ingredients & Substitutions
Pie crust: I love using refrigerated pie crust for its convenience, but you can easily make your own with a simple dough if you prefer. If you’re looking for a gluten-free option, almond or coconut flour based crusts work well too!
Bacon: Traditional quiche Lorraine features bacon, but you can swap it for cooked ham or even sautéed mushrooms for a vegetarian version. Smoked bacon adds a rich flavor that I personally enjoy!
Swiss cheese: While Gruyère is the classic choice, feel free to use mozzarella, cheddar, or even feta for a different taste. Each cheese offers a unique twist to this dish – sometimes, I mix a bit of mozzarella with Gruyère for extra creaminess!
Heavy cream: For a lighter option, half-and-half or even whole milk works just fine. If you’re dairy-free, coconut milk can be a nice substitute, giving a mild sweetness to the quiche.
How Do I Avoid Soggy Quiche Crusts?
One common issue with quiche is a soggy crust. To prevent this, it’s crucial to pre-bake the crust for a few minutes before adding your filling. This step helps set the crust and gives it a nice crispy texture.
- Keep the oven temperature at 375°F (190°C).
- Make sure you prick the bottoms of the crusts with a fork. This lets steam escape and keeps them from puffing up.
- Baking them until just golden (7-8 minutes) is important, don’t skip this part!
- Also, try to avoid overfilling them – keeping the filling around 3/4 full helps the crust stay crispy.
Mini Quiche Lorraine
Ingredients You’ll Need:
For the Crust:
- 1 sheet of refrigerated pie crust (or homemade pastry dough)
For the Filling:
- 4 oz bacon, diced
- 1 cup shredded Swiss cheese (Gruyère is traditional)
- 3 large eggs
- 1 cup heavy cream (or half-and-half)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg (optional)
For Garnish:
- Fresh chives or parsley, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 25-30 minutes to bake. Allow some extra time for the crust to cool slightly before serving. Overall, you’ll want to set aside about an hour to enjoy these delicious bite-sized treats!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Pan:
Start by preheating your oven to 375°F (190°C). While the oven heats up, lightly grease a mini muffin pan or mini tart pans to get them ready for your quiches.
2. Make the Crust:
On a lightly floured surface, roll out the pie crust to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles that are just slightly larger than the diameter of your mini muffin cups. This allows them to fit nicely into the pan.
3. Shape the Tart Shells:
Gently press each dough circle into the mini muffin cups, forming small tart shells. To keep them from puffing up while baking, prick the bottoms with a fork.
4. Pre-Bake the Shells:
Next, pop the shells into the oven and bake for about 7-8 minutes until they’re just set and lightly golden. Once done, remove them from the oven and set aside to cool slightly.
5. Cook the Bacon:
In a skillet over medium heat, cook the diced bacon until it’s crispy. Once done, transfer the bacon to a plate lined with paper towels to drain any excess grease.
6. Prepare the Egg Mixture:
In a mixing bowl, whisk together the large eggs, heavy cream, salt, black pepper, and nutmeg (if using) until everything is well combined. This creates the creamy custard filling for your quiche.
7. Assemble the Quiches:
Sprinkle a bit of shredded Swiss cheese and crispy bacon into each pre-baked crust. Then, pour the egg mixture over the filling, filling each tart shell about 3/4 full.
8. Bake the Quiches:
Return the assembled quiches to the oven and bake for 18-20 minutes, or until the custard is puffed and golden and set in the center.
9. Let Them Cool:
Once baked, take the mini quiches out of the oven and let them cool slightly in the pan. This will help them set better and make them easier to remove.
10. Garnish and Serve:
Before serving, sprinkle fresh chopped chives or parsley on top of each mini quiche for a pop of color. Enjoy them warm or at room temperature as a delightful appetizer, brunch treat, or snack!
These savory mini quiches are sure to be a hit! Happy cooking!
Can I Use Other Types of Cheese?
Absolutely! While Swiss cheese or Gruyère is traditional, you can substitute it with mozzarella, cheddar, or feta for a different flavor. Mixing cheeses can also create a tasty combination!
What If I Don’t Have a Mini Muffin Pan?
No worries! You can use a regular muffin pan, but be mindful that the baking time may need to be adjusted slightly. Just keep an eye on them while they bake.
Can I Prepare the Filling Ahead of Time?
Yes, you can! Prepare the egg mixture and cooked bacon up to a day in advance. Just store them in airtight containers in the fridge. When ready, assemble and bake the quiches fresh for the best texture!
How Should I Store Leftovers?
Store any leftover mini quiches in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for a few seconds or warm them up in the oven to retain their crispiness.
