Mini Quiche Lorraine

Mini Quiche Lorraine
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    55 mins
  • SERVING
    12 People
  • VIEWS
    115

Delight in these perfectly portioned Mini Quiche Lorraine, a symphony of savory flavors in a flaky, golden crust. Ideal as an elegant appetizer, a brunch centerpiece, or a sophisticated snack, these mini quiches are guaranteed to impress.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    80 mg
  • Fiber
    0 g
  • Protein
    11 g
  • Saturated Fat
    7 g
  • Sodium
    401 mg
  • Sugar
    12 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Tart Shells: Preheat oven to 375°F (190°C). Place tart shells in two 12-cup muffin tins. Dock the bottoms of the shells with a fork to prevent puffing. Blind bake with pie weights or dried beans for 8-10 minutes, until the edges are lightly golden.

Image Step 02
02 Step

Recipe View Cook the Bacon: While the shells bake, cook bacon lardons in a skillet over medium heat until crispy, approximately 7-10 minutes. Drain on paper towels and set aside.

Image Step 03
03 Step

Recipe View Assemble the Filling: In a bowl, combine 1 cup of the shredded Gruyère, sliced green onions, and crispy bacon lardons. Distribute this mixture evenly among the partially baked tart shells.

Image Step 04
04 Step

Recipe View Prepare the Custard: In a separate bowl, whisk together milk, eggs, Dijon mustard, salt, and pepper until smooth and well combined.

Image Step 05
05 Step

Recipe View Fill and Bake: Gently ladle the egg custard into each tart shell, filling them about two-thirds full. Sprinkle the remaining 1/4 cup of Gruyère cheese over the tarts. Bake for 25-30 minutes, or until the filling is set and the crust is a deep golden brown.

Image Step 06
06 Step

Recipe View Cool and Serve: Let the mini quiches cool slightly in the muffin tins before transferring them to a wire rack. Garnish with fresh parsley, if desired. Serve warm or at room temperature.

For a richer flavor, use heavy cream instead of milk.
Add a pinch of nutmeg to the custard for a warm, aromatic note.
Experiment with different cheeses like Emmental or Comté for a unique twist.
Mini quiches can be made ahead of time and reheated before serving. Store in the refrigerator for up to 3 days.
For a vegetarian option, substitute the bacon with sautéed mushrooms or caramelized onions.

Michele Wolff

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 38 Ratings)
Total Reviews: (5)
  • Alena Volkman

    These were a hit at my brunch! Everyone loved the flaky crust and flavorful filling.

  • Conor Morissette

    I made these ahead of time for a party and they were perfect. So easy to reheat and serve.

  • Elliot Yost

    Followed the recipe exactly and they turned out amazing. The bacon was perfectly crispy!

  • Clifton Trantow

    The Gruyère cheese really elevates these mini quiches. I'll definitely be making them again!

  • Joany Rohan

    I added some sautéed mushrooms and they were delicious. Great recipe!

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