Delicious and Easy Mini Quiche Lorraine Recipe

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There’s something undeniably comforting about a warm, buttery quiche—and when they’re mini, they’re even better! These Mini Quiche Lorraine bites are packed with crispy bacon, creamy cheese, and rich, custardy egg filling, all nestled in a flaky pastry crust. Perfect for brunch, holiday gatherings, or just as an elegant snack, these little delights are irresistibly delicious and surprisingly easy to make!

If you’re looking for a bite-sized brunch star, these Mini Quiche Lorraine will steal the show!

Why You’ll Love This Recipe

• Perfect for Entertaining: These minis are easy to prep ahead and impress any crowd.
• Quick & Easy: No fancy baking skills required—just simple, delicious ingredients.
• Customizable: Switch up the fillings to suit your taste (or whatever’s in your fridge!).
• Great for Meal Prep: Make a batch and store them for easy breakfasts throughout the week.

Ingredients Breakdown

Essentials

• Pie Crust – Store-bought or homemade, a buttery crust is the perfect base.
• Eggs – The star of the show, giving the quiche its creamy, custardy texture.
• Heavy Cream – For a rich, velvety filling.
• Gruyère Cheese – A classic choice for Quiche Lorraine, but Swiss or cheddar work too.
• Bacon – Crispy, smoky goodness that makes every bite better.
• Salt & Pepper – Simple seasoning that enhances all the flavors.

Pro Tips

• Lightly blind-baking the crust prevents sogginess.
• Chop the bacon finely to ensure an even distribution in every bite.
• If you don’t have Gruyère, substitute with Swiss or a mix of cheddar and Parmesan.

Step-by-Step Instructions

Step 1: Prep Your Crust

Roll out your pie dough and use a round cutter (or a glass!) to cut out circles slightly larger than the wells of a mini muffin tin. Press each round into a greased tin.

Step 2: Crisp Up the Bacon

Cook the bacon in a skillet until crispy. Drain on paper towels and crumble into small pieces.

Step 3: Make the Filling

In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.

Step 4: Assemble

Sprinkle a little bacon and shredded Gruyère into each crust. Pour the egg mixture on top, filling each about ¾ full.

Step 5: Bake

Bake at 375°F (190°C) for 15-18 minutes, or until the quiches are set and golden brown.

Step 6: Cool & Enjoy

Let them cool slightly before removing from the tin. Serve warm or at room temperature.

Chef’s Tips and Tricks

• For Easy Removal: Run a knife along the edges while they’re still slightly warm.
• Make Ahead: Bake them the night before and reheat in the oven at 300°F for 5 minutes.
• Extra Flavor: Add a pinch of nutmeg to the filling for a French-style touch.

Recipe Variations and Serving Suggestions

• Vegetarian Option: Swap bacon for sautéed spinach or caramelized onions.
• Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños.
• Serving Ideas: Perfect with a side salad for brunch or alongside a glass of sparkling wine.

FAQs

Can I freeze these mini quiches?

Yes! Freeze them in a single layer on a baking sheet before transferring to a storage bag. Reheat at 350°F for about 10 minutes.

How long do they last?

Stored in an airtight container in the fridge, they’ll stay fresh for up to 4 days.

Can I use milk instead of heavy cream?

You can, but the filling won’t be as rich and creamy. A mix of whole milk and half-and-half works as a good compromise.

Mini Quiche Lorraine Recipe

These Mini Quiche Lorraine bites are perfect for any occasion, big or small! I’d love to hear how yours turn out—leave a comment below or tag me on social media with #TheKitchensAid. Happy cooking!

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