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golden mini quiches with bacon and melted cheese in a wide horizontal shot, arranged on a serving platter with chives, natural light, shallow depth of field, landscape orientation

Mini Quiche Lorraine

Petits fours are tiny flaky pastry shells with a creamy custard filled with bacon and gruyere cheese. They are baked until golden.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 18 mini quiches
Ingredients Method Notes

Ingredients
  

  • 18 mini tart shells
  • 6 slices bacon cooked and crumbled
  • 3 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup Gruyere shredded
  • 1 pinch salt, pepper, and nutmeg

Method
 

  1. Preheat the oven to 375 degrees F and arrange the tart shells on a baking sheet.
  2. Divide the crumbled bacon and shredded Gruyere among the shells.
  3. Whisk the eggs, cream, salt, pepper, and nutmeg together.
  4. Pour the custard into each shell, filling almost to the top.
  5. Bake 18 to 22 minutes until puffed and golden, then cool slightly before serving.

Notes

Let them set for a few minutes so the custard firms up before lifting them out.