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golden mini quiche Lorraine bites flecked with bacon and cheese, arranged on a vintage floral plate with a sprig of parsley, in a wide horizontal shot, warm natural light, shallow depth of field, landscape orientation

Mini Quiche Lorraine

Silky egg custard with bacon and Swiss cheese, all in a buttery mini pastry cup.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24 mini quiches
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust
  • 4 slices bacon cooked and crumbled
  • 3 large eggs
  • 0.75 cup heavy cream
  • 0.5 cup Swiss cheese shredded
  • 0.25 tsp salt
  • 1 pinch ground nutmeg

Method
 

  1. Preheat the oven to 375 F and grease a 24-cup mini muffin tin.
  2. Cut small rounds from the pie crust and press one into each cup.
  3. Whisk together the eggs, cream, salt, and nutmeg.
  4. Sprinkle bacon and Swiss into each crust, then pour the egg mixture over the top.
  5. Bake for 20 to 22 minutes until puffed and set, then cool slightly before lifting out.

Notes

These reheat beautifully, so you can bake them the morning of.