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French

Mini Quiche Lorraine

Buttery pastry cups filled with bacon, gruyère, and silky egg custard

pastryMediumFrench
Prep30 minCook25 minTotal55 minServes24Temphot
⚠ Contains: 🌾 Gluten, 🥛 Dairy, 🥚 Egg
Recipe
Ingredients
  • 2 sheetspie crust(store-bought or homemade)
  • 6 slicesbacon(cooked and crumbled)
  • 1 cupgruyère cheese(shredded)
  • 4eggs
  • 1 cupheavy cream
  • 0.5 cupwhole milk
  • 0.25 tspnutmeg(freshly grated)
  • 0.5 tspkosher salt
  • 0.25 tspwhite pepper
Make Ahead

Can be baked ahead and refrigerated up to 2 days. Reheat at 325°F for 10 minutes.

Instructions
  1. 1Preheat oven to 375°F and grease 24-cup mini muffin tin
  2. 2Roll out pie crust and cut 24 rounds with biscuit cutter
  3. 3Press rounds into muffin cups
  4. 4Divide bacon and cheese among pastry cups
  5. 5Whisk together eggs, cream, milk, nutmeg, salt, and pepper
  6. 6Pour custard into each cup, filling 3/4 full
  7. 7Bake 20-25 minutes until puffed and golden
  8. 8Cool 5 minutes in pan before removing
  9. 9Serve warm or at room temperature
Notes
Pro Tips

The ratio of eggs to cream determines custardy texture - don't skimp on cream. Blind bake crusts for 5 minutes if you like them extra crispy. Nutmeg is traditional but use sparingly. Let quiches set for a few minutes after baking or the filling will run when you bite in.

History & Origin

Quiche Lorraine originated in the Lorraine region of northeastern France, where it was traditionally made with eggs, cream, and smoked bacon called lardons. The addition of cheese came later and sparked debate among purists. It became an American brunch favorite in the 1970s.

Cocktail Pairings
Pairs Well With
champagnewhite-winemimosaprosecco
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