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9) Mini Quiche Lorraine (bake and freeze)

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 sheet refrigerated pie crust makes about 12 mini shells
  • 6 large eggs
  • 1 cup half-and-half or milk
  • 6 oz diced cooked bacon or pancetta
  • 1 cup shredded Gruyère or Swiss cheese
  • 1/4 cup finely chopped onion optional
  • 1/4 tsp salt and 1/8 tsp black pepper
  • Pinch of nutmeg optional

Method
 

  1. Preheat oven to 375°F. Press pie crust into a 12-cup mini muffin tin; trim excess.
  2. Cook bacon until crisp, drain and chop. Sauté onion in bacon fat until soft, if using.
  3. Whisk eggs with half-and-half, salt, pepper, and nutmeg. Stir in bacon, onion, and cheese.
  4. Fill each crust about 3/4 full with mixture. Bake 18–22 minutes until set and golden. Cool completely.
  5. To freeze: layer with parchment in an airtight container. Thaw overnight and rewarm at 325°F for 8–10 minutes.