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Perfect Mini Quiche Lorraine Cups with Gruyere

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These bite-sized mini quiche Lorraine cups feature a flaky crust, creamy custard filling with smoky bacon, and nutty Gruyere cheese, perfect for quick and easy brunches or parties.

Ingredients

Scale
  • 1 sheet store-bought or homemade pie dough (about 9 inches)
  • 6 slices bacon, chopped and cooked until crisp
  • 1 cup shredded Gruyere cheese (about 100g)
  • 3 large eggs, room temperature
  • ½ cup heavy cream (120 ml)
  • ¼ cup milk (60 ml), whole or 2%
  • ¼ cup finely chopped onion (yellow or sweet)
  • Salt and freshly cracked black pepper, to taste
  • Pinch of nutmeg (optional)
  • 1 tablespoon fresh thyme or chives, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie dough on a lightly floured surface to about 1/8-inch thickness. Cut into 3-inch circles using a cookie cutter or glass. Gently press each circle into the muffin tin cups, covering bottom and sides evenly. Trim excess dough.
  3. Cook the chopped bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon bacon fat in the pan.
  4. Add finely chopped onions to the bacon fat and sauté until soft and translucent, about 3-4 minutes. Let cool slightly.
  5. In a medium bowl, whisk together eggs, heavy cream, and milk until smooth. Season with salt, pepper, and nutmeg.
  6. Stir cooked bacon, sautéed onions, and shredded Gruyere cheese into the custard mixture.
  7. Spoon the filling evenly into each dough cup, filling about ¾ full.
  8. Bake on the middle rack for 20-25 minutes until custard is set and crust is golden brown. Quiches should wobble slightly but not be liquidy.
  9. Let cool for 5 minutes before removing from the pan. Garnish with fresh thyme or chives if desired.

Notes

Do not overfill cups to prevent custard from bubbling over. Drain bacon well to avoid greasy filling. If crust edges brown too quickly, cover loosely with foil halfway through baking. Using room temperature eggs and dairy helps custard bake evenly. These can be made ahead and reheated in the oven. Avoid microwaving to keep crust crisp.

Nutrition

Keywords: mini quiche, quiche Lorraine, Gruyere cheese, brunch recipe, bacon quiche, easy brunch, savory bites, party appetizers

Find it online: https://zorbmeal.com/perfect-mini-quiche-lorraine-cups-with-gruyere-easy-brunch-recipe/