Description
Quiche Lorraine Bites are a delicious and elegant appetizer inspired by the classic French dish. These mini quiches feature a flaky, buttery crust filled with a rich and savory custard made with eggs, cream, cheese, and crispy bacon. Perfectly bite-sized, they are ideal for parties, brunches, or even as a make-ahead snack. With a golden, cheesy top and a creamy, flavorful center, these Quiche Lorraine Bites are guaranteed to impress guests and satisfy your cravings.
Ingredients
Scale
- 1 sheet refrigerated pie crust (or homemade tart dough)
- 4 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup shredded Gruyère cheese (or Swiss cheese)
- 4 slices bacon (cooked and crumbled)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, for added depth of flavor)
- 1 tablespoon chopped chives (optional, for garnish)
Ingredient Highlights
- Pie Crust: A pre-made crust simplifies the process, but a homemade version adds extra flakiness and flavor.
- Gruyère Cheese: This cheese melts beautifully, adding a nutty richness to the custard.
- Bacon: Crisp, smoky bacon is the heart of Quiche Lorraine, providing delicious savory notes.
- Heavy Cream & Milk: The combination creates a smooth, creamy texture without being too heavy.
- Nutmeg: A pinch of nutmeg enhances the overall depth of flavor.
Instructions
Prepare the Mini Quiche Shells
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin or use non-stick cooking spray.
- Prepare the Crust: Roll out the pie crust on a lightly floured surface. Using a 2.5-inch round cutter, cut out circles and press them gently into the mini muffin cups.
- Dock the Dough: Use a fork to poke a few holes in the bottom of each crust to prevent puffing during baking.
Make the Filling
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Drain on a paper towel, then crumble into small pieces.
- Whisk the Custard: In a medium bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
- Assemble the Quiches: Evenly distribute the crumbled bacon and shredded cheese into each pie crust cup. Pour the egg mixture over the top, filling each cup about ¾ full.
Bake the Mini Quiches
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and the filling is set.
- Cool: Let the quiches cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Garnish & Serve: Sprinkle with chopped chives for a fresh, decorative touch.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 80-100 kcal
- Fat: 7g
- Carbohydrates: 6g
- Protein: 4g