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Easy Crispy Mini Quiche Lorraine Recipe Perfect for Brunch Delight

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These mini quiches feature a perfectly crisp crust with a creamy, smoky bacon and cheese filling, making them an ideal quick and easy brunch or party snack.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 6 tablespoons (85 g) cold unsalted butter, diced
  • 3–4 tablespoons (45–60 ml) ice water
  • Pinch of salt
  • 6 slices bacon, diced
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • 3/4 cup (85 g) Gruyère cheese, shredded
  • 1/4 cup (30 g) sharp cheddar cheese, shredded
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste

Instructions

  1. Make the Pie Dough: In a medium bowl, whisk together 1 1/4 cups (160 g) all-purpose flour and a pinch of salt. Add the cold, diced unsalted butter (6 tablespoons / 85 g). Using your fingers or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter. Drizzle in 3 tablespoons (45 ml) ice water and mix gently until the dough just comes together. Add an extra tablespoon of water if it feels dry. Wrap in plastic and chill for at least 3…
  2. Cook the Bacon: While the dough chills, heat a skillet over medium heat. Cook 6 diced bacon slices until crispy but not overly browned, about 6-8 minutes. Drain on paper towels and set aside. Leave a little bacon fat in the pan for extra flavor in the filling.
  3. Preheat Oven and Prepare Muffin Tin: Heat oven to 375°F (190°C). Lightly grease a 12-cup mini muffin pan with butter or non-stick spray.
  4. Roll Out and Cut Dough: On a lightly floured surface, roll chilled dough into a 1/8-inch (3 mm) thick circle. Use a 3-inch (7.5 cm) round cookie cutter or a glass to cut 12 circles. Press each circle gently into the muffin cups to form the mini crusts. Prick the bottoms with a fork to prevent bubbling.
  5. Blind Bake the Shells: Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake another 5 minutes until the crust edges are just golden.
  6. Prepare the Filling: In a large bowl, whisk 4 large eggs with 1 cup (240 ml) heavy cream until smooth. Stir in the cooked bacon, 3/4 cup (85 g) shredded Gruyère, 1/4 cup (30 g) cheddar, 1/4 teaspoon ground nutmeg, salt, and pepper to taste.
  7. Fill and Bake: Pour the filling evenly into the pre-baked shells, filling about 3/4 full. Bake at 375°F (190°C) for 20-22 minutes, or until the filling is set and slightly puffed with golden tops. A toothpick inserted should come out clean.
  8. Cool and Serve: Let the mini quiches cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Blind baking the crust is essential to prevent sogginess. Use a mix of Gruyère and sharp cheddar for best flavor. Cook bacon until crispy but still tender. If crust edges brown too fast, tent with foil. Let quiches cool before serving for best texture. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispness.

Nutrition

Keywords: mini quiche, quiche lorraine, brunch recipe, crispy crust, bacon quiche, easy quiche, party appetizer

Find it online: https://blairrecipes.com/easy-crispy-mini-quiche-lorraine-recipe-perfect-for-brunch-delight/