For a richer flavor, use heavy cream instead of milk. Add a pinch of nutmeg to the custard for a warm, aromatic note. Experiment with different cheeses like Emmental or Comté for a unique twist. Mini quiches can be made ahead of time and reheated before serving. Store in the refrigerator for up to 3 days. For a vegetarian option, substitute the bacon with sautéed mushrooms or caramelized onions.
Mini Quiche Lorraine
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING12 People
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VIEWS115
Delight in these perfectly portioned Mini Quiche Lorraine, a symphony of savory flavors in a flaky, golden crust. Ideal as an elegant appetizer, a brunch centerpiece, or a sophisticated snack, these mini quiches are guaranteed to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol80 mg
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Fiber0 g
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Protein11 g
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Saturated Fat7 g
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Sodium401 mg
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Sugar12 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Tart Shells: Preheat oven to 375°F (190°C). Place tart shells in two 12-cup muffin tins. Dock the bottoms of the shells with a fork to prevent puffing. Blind bake with pie weights or dried beans for 8-10 minutes, until the edges are lightly golden.
02 Step
Recipe View Cook the Bacon: While the shells bake, cook bacon lardons in a skillet over medium heat until crispy, approximately 7-10 minutes. Drain on paper towels and set aside.
03 Step
Recipe View Assemble the Filling: In a bowl, combine 1 cup of the shredded Gruyère, sliced green onions, and crispy bacon lardons. Distribute this mixture evenly among the partially baked tart shells.
04 Step
Recipe View Prepare the Custard: In a separate bowl, whisk together milk, eggs, Dijon mustard, salt, and pepper until smooth and well combined.
05 Step
Recipe View Fill and Bake: Gently ladle the egg custard into each tart shell, filling them about two-thirds full. Sprinkle the remaining 1/4 cup of Gruyère cheese over the tarts. Bake for 25-30 minutes, or until the filling is set and the crust is a deep golden brown.
06 Step
Recipe View Cool and Serve: Let the mini quiches cool slightly in the muffin tins before transferring them to a wire rack. Garnish with fresh parsley, if desired. Serve warm or at room temperature.
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Alena Volkman
May 27, 2025These were a hit at my brunch! Everyone loved the flaky crust and flavorful filling.
Conor Morissette
Dec 31, 2024I made these ahead of time for a party and they were perfect. So easy to reheat and serve.
Elliot Yost
Oct 13, 2024Followed the recipe exactly and they turned out amazing. The bacon was perfectly crispy!
Clifton Trantow
Jun 26, 2024The Gruyère cheese really elevates these mini quiches. I'll definitely be making them again!
Joany Rohan
Jun 4, 2024I added some sautéed mushrooms and they were delicious. Great recipe!