Mini Quiche Lorraine
Flaky pastry shells filled with creamy custard, smoky bacon, and Gruyère cheese
Ingredients
- 24mini tart shells(frozen or homemade)
- 6 slicesbacon(cooked crispy, crumbled)
- 1 cupGruyère cheese(shredded)
- 3 largeeggs
- 1 cupheavy cream
- 0.25 tspnutmeg(freshly grated)
- 0.25 tspkosher salt
- 0.125 tspwhite pepper
- 1 tbspfresh chives(minced, for garnish)
📝 Make Ahead
Unbaked quiches can be frozen up to 1 month; bake from frozen adding 10 minutes. Baked quiches can be reheated at 325°F for 10 minutes.
Instructions
- Preheat oven to 375°F
- Arrange tart shells on baking sheet
- Divide bacon crumbles evenly among shells
- Top with Gruyère cheese
- Whisk together eggs, cream, nutmeg, salt, and pepper
- Carefully pour custard into each shell, filling 3/4 full
- Bake 20-25 minutes until custard is set and tops are golden
- Let cool 5 minutes before removing from pan
- Garnish with chives and serve warm
💡 Pro Tips
Don't overfill the shells - the custard puffs up during baking. Pre-baking empty shells for 5 minutes prevents soggy bottoms. The custard should jiggle slightly when done - it sets as it cools. Gruyère is traditional, but Swiss or sharp cheddar work well too.
📜 History
Quiche Lorraine originated in the Lorraine region of France, with recipes dating back to the 16th century. The original contained only eggs, cream, and bacon - cheese was a later American addition. Mini quiches became popular for entertaining in the 1970s and remain a brunch staple.