This delicious Mini Quiche Lorraine Recipe tastes just like the ones in Paris and is easy to make. The perfect appetizer for parties and celebrations.
Mini Quiche Lorraine
A few months ago I wrote a blog post called Tips for Traveling Abroad. One of the tips was to recreate a meal you ate on your trip as a way to remember all the great times you had while visiting a foreign country.
So this how this Mini Quiche Lorraine Recipe was born. During the summer, my husband I honeymooned in Paris.
I remember the first thing we did after leaving our luggage at the hotel: we went to this very famous Bistrot called Deux Magots and there I had the most wonderful slice of Quiche Lorraine. It was truly remarkable.
I usually don’t eat pork. It’s a Jewish thing, not a flavor thing đ but for this Quiche, I made an exception. Although I used turkey bacon in mine.
Who wouldn’t crave a buttery crust and creamy smoky center? On and if you’re wondering, the dough is not made from scratch so you can make these in a cinch.
Perfect for hosting and party, brunch, or just as a snack. What’s better? Double or even triple the recipe because this Mini Quiche Lorraine Recipe is made to be frozen!!
So you can make a lot of them, freeze them, and then bake them at the last minute when needed.
Quiches do not necessarily have to be served piping hot, I can eat them warm or just at room temperature. Kids love this recipe because they love eating their foods without utensils and these little ones are so cute! Who can resist?
The secret for making them crunchy and not soggy is to prebake the crust for a few minutes before adding the filling and then continue baking them with the filling. Here’s the basic process to make them:
Cut little circles using a cookie cutter or the rim of a glass and insert them in the little muffin holes. Bake for 10 minutes and remove from oven.
Add bacon and cheese to each mini quiche, fill with the egg mixture, top with more cheese, and bake! Is that easy? The process takes about 45 minutes and they taste just like the ones in Paris.
The original Quiche Lorraine Recipe does NOT have cheese inside but I couldn’t resist a nice piece of Gruyere.
It melts so beautifully inside the Quiche and has a very buttery aroma. If you love doing Gratins, Mac & Cheeses, Lasagna, or more, try adding some shredded Gruyere on top. You will surely taste the difference.
Hope you can try my Mini Quiche Lorraine Recipe at home and be transported to Paris!
PS: If there are any gluten allergies at your home, simply skip the crust part and bake the filling! They will be delicious and puffy as well.
Mini Quiche Lorraine Recipe
Ingredients
- 1 refrigerated Pie Crust
- 3 strips Bacon* cooked and chopped
- 2 tablespoons Parsley chopped
- 1 cup Gruyere or Swiss Cheese shredded
- 4 Eggs
- 1 cup Half & Half
- 1/2 teaspoon Nutmeg
- Salt + 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
Nutrition
You may also like:
Bite Size Red Pepper Burrata Crostini
Cheesy Bacon Pull-Apart Bread
Honey Baked Brie with Figs & Rosemary
Thank you for all the recipes Tiff! But soon you will have to rename your blog to – broward cooks – đ
Anna! Yes! The name will change next week… đ I will let you know when it happens!
Don’t these look great?? Another good blog name is Broward Smiles because I get so happy when I get Tiffanys thoughtful emails.
Awww thanks so much Karyn! you’re so sweet!
Looks good and yummy! Really need to try and make this soon!
thank you for linking up with the #pinitparty
Thanks for stopping by!
Sorry, but…This was a disaster from start to finish. While they may be tasty they are a nightmare to make…very fussy.
First of all, one store bought pie crust fills 20 not 24 Mini cups. Which of course means that the amount of the other ingredients is way too much. I had enough egg mixture to fill three crustless ramekins in addition to the 4 crustless cups in the mini muffin pan. In addition itâs almost impossible to fill the tiny space left in the mini crusts without making a real mess.
I wish I had simply made one big quiche in my quiche pan.
Hi Mary! sorry, you had trouble with the recipe! I use a small measuring cup to fill the crevices and it works out just fine. Happy Holidays!
Yum!!!! If u stretch ur dough out just a ‘lil it will make exactly 12 muffins. I added xtra spinach and 2 tbsp salsa. Also, used a chile cheddar guyrere and shredded it!!! đ
Yummm love those additions Piper! thanks for the feedback!