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4) Mini Quiche Lorraine (Room-Temp)

These are my make-ahead powerhouse. Bake them the night before, cool them completely, and pack them in an airtight container. They taste just as good the next day at room temperature as they do fresh from the oven, which is rare for anything involving eggs and cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 refrigerated pie crust
  • 4 large eggs
  • 1 cup half-and-half
  • 1 cup shredded Swiss cheese
  • ½ cup cooked bacon chopped
  • ¼ cup finely diced onion
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Preheat oven to 375°F. Grease a 24-cup mini muffin pan.
  2. Cut pie crust into small circles and press into each cup.
  3. Whisk eggs, half-and-half, salt, and pepper in a bowl.
  4. Sprinkle bacon, onion, and cheese into each crust.
  5. Pour egg mixture over the filling, about ¾ full.
  6. Bake 18–22 minutes, until centers are set. Cool completely before packing.