Irresistible Mini Quiche Lorraine Bites
Delight in Mini Quiche Lorraine Bites: a savory twist on classic quiche for perfect appetizers or snacks. With a flaky crust, creamy egg filling, and crispy bacon, these bites are easy to make and guaranteed to impress for brunch, parties, or cozy gatherings.
Equipment
- Mini Muffin Tin
- Mixing Bowls
- Whisk
- Round cookie cutter (2.5 inch)
- Skillet
- Measuring cups and spoons
Ingredients
Base
- 1 sheet ready-made pie crust 9-inch, thawed if frozen
Filling
- 4 slices thick-cut bacon diced
- 3 large eggs room temperature
- ½ cup heavy cream or half-and-half
- ½ cup shredded Gruyère cheese or Swiss cheese
- ¼ cup finely diced onion yellow or sweet
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
- 1 pinch ground nutmeg optional
Garnish
- fresh chives finely chopped, optional
- extra grated cheese optional for topping
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with nonstick spray or butter.
- Unroll the pie crust on a floured surface. Using a 2.5-inch round cutter, cut out 24 circles. Reroll scraps if needed. Press each circle into the muffin cups and prick the base with a fork.
- In a skillet over medium heat, cook the diced bacon until crispy (6–7 minutes). Transfer to a paper towel-lined plate.
- Using the same pan, sauté the onions in a small amount of bacon grease for 1–2 minutes until translucent. Combine onions with bacon and set aside.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
- Distribute the bacon-onion mixture evenly into each crust cup. Pour the egg mixture over the top, filling each about 3/4 full.
- Sprinkle with shredded cheese and bake for 18–22 minutes until golden and set. Let cool for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes. For a vegetarian option, omit bacon and add sautéed vegetables like mushrooms or spinach.