Miniature Quiche Lorraine Recipe
Description:
Make and enjoy this savory, delicious Miniature Quiche Lorraine recipe from LoveWithRecipes.com. A perfect combination of crispy bacon, caramelized onions, and melted Swiss cheese, all nestled into a flaky pastry crust. These mini quiches are ideal for breakfast, brunch, or even as a party appetizer, and they are quick to prepare, too!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bacon | 1 slice |
| Onion, finely chopped | 4 tbsp |
| Swiss cheese, grated | 1 tbsp |
| Salt | 1/4 tsp |
| Egg | 1 |
| Milk | 1/2 cup |
| Black pepper | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 248.7 kcal |
| Fat | 17.6 g |
| Saturated Fat | 6 g |
| Cholesterol | 37.7 mg |
| Sodium | 445.7 mg |
| Carbohydrates | 17.8 g |
| Fiber | 0.1 g |
| Sugar | 0.4 g |
| Protein | 5 g |
Instructions:
-
Prepare the Pastry Crust:
Begin by preparing your favorite pastry crust or using store-bought pie dough if you’re in a hurry. Roll out the dough on a lightly floured surface until it’s about 1/8-inch thick. -
-
Cut Dough for Miniature Quiches:
Using a round cutter or a glass with a 2 ½ to 3-inch diameter, cut the dough into rounds that will fit the cups of a miniature muffin tin. Gently press the dough into the greased mini muffin tin cups, making sure the dough reaches the sides. -
Prick and Pre-Bake the Crusts:
Lightly prick the bottoms of the crusts with a fork to prevent puffing during baking. Preheat your oven to 400°F (200°C) and bake the crusts for about 5 minutes or until they just begin to turn golden brown. Remove from the oven and set aside. -
Cook Bacon:
In a skillet over medium heat, cook the bacon until it’s crispy but not burnt. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat, then crumble it into small pieces. -
Cook Onions:
In the same skillet, using the leftover bacon fat, sauté the finely chopped onions until they become soft and translucent, about 3-4 minutes. -
Assemble the Mini Quiches:
Divide the cooked onions and crumbled bacon evenly between the prepared pastry cups. Sprinkle each cup with a small amount of grated Swiss cheese, ensuring it’s evenly distributed. -
Prepare the Egg Mixture:
In a small bowl, whisk together the egg, milk, salt, black pepper, and nutmeg until well combined. This will be the creamy filling for your mini quiches. -
Fill and Bake:
Carefully pour the egg mixture over the bacon, onion, and cheese in each pastry cup, filling them almost to the top. Place the muffin tin back in the preheated oven and bake for 15 minutes at 400°F (200°C). -
Reduce Heat and Continue Baking:
After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 5-7 minutes, or until the quiches are set and slightly puffed. The tops should be lightly golden. -
Serve:
Once baked, remove the miniature quiches from the oven and allow them to cool for a few minutes before serving. These mini quiches are best enjoyed warm, though they can be served at room temperature as well.
Optional Add-ins:
- For a twist on the classic Quiche Lorraine, try adding bits of mushrooms to the filling. Sauté the mushrooms alongside the onions to add an earthy, savory note. This variation pairs beautifully with the smoky bacon and Swiss cheese.
Recipe Tips:
- Make Ahead: These miniature quiches can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat them in a 350°F oven for 5-7 minutes before serving.
- Freezing Option: If you want to freeze them, allow the quiches to cool completely after baking, then transfer them to an airtight container or zip-top bag. Freeze for up to 1 month. Reheat directly from frozen in a 350°F oven for 10-12 minutes.
- Cheese Options: If Swiss cheese isn’t your preference, you can easily substitute it with Gruyère, cheddar, or even goat cheese for a unique twist.
Servings:
- This recipe makes 10 mini quiches. Perfect for a small gathering or meal prep for the week!
Delicious Variations:
- Vegetarian Option: Omit the bacon and substitute with sautéed mushrooms, spinach, or even sun-dried tomatoes.
- Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the egg mixture for a subtle kick.
