Mini Quiche Lorraine
Flaky pastry shells filled with creamy custard, smoky bacon, and Gruyère cheese
- 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)
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.
- 1Preheat oven to 375°F
- 2Arrange tart shells on baking sheet
- 3Divide bacon crumbles evenly among shells
- 4Top with Gruyère cheese
- 5Whisk together eggs, cream, nutmeg, salt, and pepper
- 6Carefully pour custard into each shell, filling 3/4 full
- 7Bake 20-25 minutes until custard is set and tops are golden
- 8Let cool 5 minutes before removing from pan
- 9Garnish with chives and serve warm
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.
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.