Mini Quiche – Quiche Lorraine (Bacon & Cheese) – Bite-Sized, Savory Brunch Favorite
These mini quiches bring all the flavor of classic Quiche Lorraine into a handy, two-bite package. They’re buttery, savory, and packed with bacon and cheese—perfect for brunch, snacks, or a make-ahead breakfast. You can serve them warm from the oven or at room temperature, and they travel well for potlucks or picnics.
They also freeze nicely, so you can keep a batch on hand for busy mornings. Simple ingredients, big comfort, and no fuss.
Mini Quiche - Quiche Lorraine (Bacon & Cheese) - Bite-Sized, Savory Brunch Favorite
Ingredients
Method
- Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin, or use a mini muffin tin for bite-sized quiches.
- Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Remove to a paper towel-lined plate. Pour off all but 1 teaspoon of bacon fat.
- Sauté the onion: Add the minced onion or shallot to the pan and cook until soft and lightly golden, 3–5 minutes. Let cool slightly.
- Make the custard: In a bowl, whisk the eggs with the cream until smooth. Season with 1/2 teaspoon salt, several grinds of black pepper, and a pinch of nutmeg.
- Roll the pastry: On a lightly floured surface, roll out the pie crust to about 1/8 inch thick. Use a round cutter (about 3 inches for standard muffin tins, 2 inches for mini tins) to punch out circles.
- Fit the cups: Press the pastry circles gently into the muffin cups, making sure the dough reaches the top edge. If the dough shrinks, patch with scraps. Prick the bottoms with a fork.
- Optional blind bake: For extra-crisp crust, bake the empty shells for 7–8 minutes, then cool slightly. This step helps prevent soggy bottoms.
- Fill the shells: Divide the bacon and sautéed onion evenly among the pastry cups. Top with grated cheese, leaving a little room for the custard.
- Add the custard: Pour the egg mixture into each cup, about 3/4 full. Don’t overfill—custard puffs as it bakes.
- Bake: Bake standard minis for 18–22 minutes (mini muffin size 12–15 minutes), until the centers are just set and the tops lightly golden. A slight jiggle is fine; they finish setting as they cool.
- Cool and serve: Let the quiches rest in the pan for 5 minutes, then loosen edges with a butter knife and lift out. Garnish with chopped chives or parsley if you like. Serve warm or at room temperature.
What Makes This Recipe So Good
- Classic flavor, mini size: Smoky bacon, creamy custard, and melty cheese in crisp pastry—just smaller and easier to share.
- Great for meal prep: They reheat beautifully and freeze well, so you can make a big batch and enjoy all week.
- Flexible: Swap cheeses, add herbs, or mix in veggies without losing the spirit of Quiche Lorraine.
- Beginner-friendly: Uses store-bought pastry if you want to keep it easy, and the steps are straightforward.
- Perfect for any occasion: Brunch spreads, appetizers, lunchboxes, or a quick savory bite between meetings.
Shopping List
- Pie crust or puff pastry: 1–2 sheets of store-bought pie crust (or puff pastry), thawed
- Bacon: 6–8 slices (about 6 ounces), chopped
- Eggs: 4 large
- Cream: 1 cup heavy cream (or half-and-half for a lighter custard)
- Cheese: 1 cup grated Gruyère or Swiss (mild cheddar works too)
- Onion or shallot: 1 small, finely minced (optional but tasty)
- Nutmeg: A pinch, freshly grated if possible
- Salt and pepper: To taste
- Chives or parsley: Optional for garnish
- Butter or oil: For sautéing onion and greasing the muffin tin
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin, or use a mini muffin tin for bite-sized quiches.
- Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crisp.
Remove to a paper towel-lined plate. Pour off all but 1 teaspoon of bacon fat.
- Sauté the onion: Add the minced onion or shallot to the pan and cook until soft and lightly golden, 3–5 minutes. Let cool slightly.
- Make the custard: In a bowl, whisk the eggs with the cream until smooth.
Season with 1/2 teaspoon salt, several grinds of black pepper, and a pinch of nutmeg.
- Roll the pastry: On a lightly floured surface, roll out the pie crust to about 1/8 inch thick. Use a round cutter (about 3 inches for standard muffin tins, 2 inches for mini tins) to punch out circles.
- Fit the cups: Press the pastry circles gently into the muffin cups, making sure the dough reaches the top edge. If the dough shrinks, patch with scraps.
Prick the bottoms with a fork.
- Optional blind bake: For extra-crisp crust, bake the empty shells for 7–8 minutes, then cool slightly. This step helps prevent soggy bottoms.
- Fill the shells: Divide the bacon and sautéed onion evenly among the pastry cups. Top with grated cheese, leaving a little room for the custard.
- Add the custard: Pour the egg mixture into each cup, about 3/4 full.
Don’t overfill—custard puffs as it bakes.
- Bake: Bake standard minis for 18–22 minutes (mini muffin size 12–15 minutes), until the centers are just set and the tops lightly golden. A slight jiggle is fine; they finish setting as they cool.
- Cool and serve: Let the quiches rest in the pan for 5 minutes, then loosen edges with a butter knife and lift out. Garnish with chopped chives or parsley if you like.
Serve warm or at room temperature.
Keeping It Fresh
- Refrigerate: Store cooled quiches in an airtight container for up to 4 days.
- Reheat: Warm in a 325°F (165°C) oven for 8–10 minutes, or microwave in short bursts. Oven keeps the crust crisp.
- Freeze: Freeze on a baking sheet until firm, then transfer to a freezer bag. Keeps well for 2 months.
Reheat from frozen at 325°F (165°C) for 12–15 minutes.
- Avoid condensation: Let quiches cool completely before storing to prevent soggy pastry.
Why This is Good for You
These mini quiches offer a satisfying balance of protein and fat, which helps keep you full longer. Using real cheese and eggs gives you calcium, B vitamins, and choline. If you choose half-and-half and add a handful of sautéed greens, you’ll get even more nutrients without losing flavor.
Portion control is built in—one or two minis can be enough for a snack or light meal.
What Not to Do
- Don’t overfill the cups: Overflowing custard will seal the quiches to the pan and make cleanup a headache.
- Don’t skip seasoning: Custard needs salt to shine, and a pinch of nutmeg deepens the flavor.
- Don’t use watery add-ins: Raw tomatoes or wet spinach can make the crust soggy. Cook and drain veggies first.
- Don’t overbake: Overbaked quiche turns rubbery. Pull them when the centers are just set.
- Don’t use too much cheese on top: A thick cheese cap can block custard from setting evenly.
Variations You Can Try
- Ham and Swiss: Swap bacon for diced ham and keep the Swiss or Gruyère.
- Caramelized Onion and Goat Cheese: Sweet onions and tangy chèvre make a rich, elegant bite.
- Spinach and Feta: Sauté spinach, squeeze dry, and pair with crumbled feta and a touch of lemon zest.
- Mushroom and Thyme: Brown sliced mushrooms well, add fresh thyme, and finish with Gruyère.
- Smoked Salmon and Dill: Skip the bacon, use cream cheese or Swiss, and add fresh dill and a squeeze of lemon.
- Gluten-free: Use a gluten-free pie crust or try crustless minis by spraying the tin well and adding a little extra cheese to help them hold together.
- Lighter custard: Use half milk and half cream, and load in some sautéed greens or zucchini.
FAQ
Can I make these crustless?
Yes.
Grease the muffin tin well, sprinkle bacon and cheese directly into the cups, then add the custard. Bake a few minutes less, and let them cool before removing so they hold their shape.
What cheese works best for Quiche Lorraine?
Gruyère is traditional for its nutty flavor and great melt. Swiss or Emmental are close seconds.
Mild cheddar also works if that’s what you have.
How do I prevent soggy bottoms?
Blind-bake the pastry for a few minutes, sauté and drain any veggies, and let the quiches cool on a rack so steam doesn’t collect underneath.
Can I use puff pastry instead of pie crust?
Absolutely. Puff pastry makes a flakier, lighter shell. Dock the bottoms with a fork and pre-bake briefly to keep them crisp.
How far ahead can I make them?
Up to 2 days in the fridge or 2 months in the freezer.
Reheat in the oven to bring back the crispness.
Do I need to use heavy cream?
No. Half-and-half gives a slightly lighter texture and still sets well. Whole milk can work in a pinch, but the quiches will be less rich and may need a minute or two more to set.
How many does this recipe make?
Using one standard pie crust, you’ll get about 12 minis in a regular muffin tin.
Using a mini muffin tin, expect around 24–30 bites, depending on your cutter size.
Final Thoughts
Mini Quiche Lorraine is the kind of recipe that works as hard as you do. It’s simple, make-ahead friendly, and always a crowd-pleaser. With crisp pastry, smoky bacon, and creamy custard, each bite feels special without being fussy.
Keep a batch in the freezer, and you’re never more than a few minutes from a warm, satisfying snack or an easy brunch win.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
