Now, trust me, I’m no professional chef, but making these mini quiches made me feel like one. They’re incredibly easy to throw together, which is perfect because who wants to spend all their time in the kitchen instead of with loved ones, right? What really makes these little delights stand out is the combination of savory bacon, creamy cheese, and of course, the familiar buttery crunch of pie crust. Oh, and let’s not forget the fragrant fresh chives and parsley that add a burst of color and flavor on top.
The best part, you ask? These Mini Quiches are not only delicious but also conveniently bite-sized, making them perfect for a party platter or just a light snack. Plus, with only 100 calories each, they can happily fit into any brunch menu without anyone having to feel a twinge of guilt. Whether you’re serving them fresh from the oven or at room temperature, they’re sure to please even the pickiest of eaters. And hey, they’re a great way to use up any extra bacon you’ve got lying around.
Honestly, the joy in cooking these comes from knowing that they bring smiles and satisfaction to everyone who tries them. It reminds me of those simple pleasures in life, like a sunny morning or a surprise visit from an old friend. Now, let’s dive into how you can make these scrumptious Mini Quiche Lorraine for your next brunch gathering—it’s easier than you think!
How to Make Mini Quiche Lorraine
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Ingredients:
- 1/2 cup cooked bacon, crumbled (plus extra for garnishing)
- 1/2 cup Swiss cheese, shredded
- 4 large eggs
- 2 ounces cream cheese, melted
- 1/2 cup milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon mustard powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- Fresh chives, chopped (for topping)
- Fresh parsley, chopped (for topping)
- 2 9-inch pie crusts (store-bought)
Directions:
- Begin by preheating your oven to 350°F (175°C).
- Roll out the pie crusts and use a 2-inch biscuit cutter to cut out 24 circles. Gather the scraps and roll out again to yield more circles if necessary.
- Grease a mini muffin tin and press the dough circles into each cup, ensuring the bottom and sides are covered. Pre-bake these for about 5 minutes.
- While waiting, whisk together eggs, milk, salt, mustard powder, black pepper, and nutmeg in a large bowl until well combined.
- Remove the tin from the oven and gently poke any puffed-up areas with a fork. Evenly distribute the bacon crumbles into each cup, following up with the Swiss cheese.
- Add the melted cream cheese into the egg mixture, stirring until it’s smooth. Pour one tablespoon of the mixture into each muffin cup over the bacon and cheese.
- Place the tin on a baking sheet to catch any spills, and bake for 25-30 minutes or until the crusts are golden brown and the fillings set.
- After they’re done, let the quiches cool in the tin for about 2-3 minutes. Use a knife to loosen the edges before inverting the tin over a baking sheet. Carefully remove the tin.
- Turn the quiches upright and garnish with chives, parsley, and a sprinkle of bacon. Serve warm or at room temperature!
Ingredient Substitutions:
For those who are vegetarian, try swapping bacon with sautéed mushrooms or spinach for a delightful twist. If Swiss cheese isn’t quite your fancy, Gruyere cheese makes an excellent replacement. Should you find yourself out of pie crusts, phyllo dough or puff pastry is a superb alternative that adds a flaky touch to the quiches.
Serving Suggestions:
These Mini Quiches pair beautifully with a fresh green salad or a fruit platter to balance out the richness. For drinks, a glass of freshly squeezed orange juice or a light sparkling wine makes for a perfect brunch beverage. You might also consider offering them alongside a selection of other mini pastries for a varied spread.
Seasonal Variations:
Incorporate in-season produce like asparagus in spring or roasted pumpkin in the fall to adjust this recipe to the seasons. Fresh herbs such as dill or rosemary also add distinct flavors during different times of the year, keeping the recipe exciting and fresh every time you make it.
Cooking Tips:
Keep an eye on the oven’s timer to prevent the quiches from browning too much. Consider blending the eggs and milk the night before to save preparation time in the morning. Playing around with herbs and spices can unlock new flavors; for instance, a hint of paprika or cayenne can elevate the dish to a new level.
Storing Suggestion:
To store these quiches, allow them to cool completely and place them in an airtight container. They’ll stay fresh in the refrigerator for up to three days or in the freezer for up to two months. When reheating, use a low oven temperature or a microwave to keep the texture intact.
FAQ
Can I make Mini Quiche Lorraine ahead of time?
Yes, these mini quiches can be made a day or two in advance. Once baked and cooled, store them in an airtight container in the refrigerator. Reheat them in a preheated oven at 350°F for about 10 minutes before serving to refresh their crispiness and warmth.
Are there gluten-free options for the pie crust?
Absolutely! You can use a gluten-free pie crust to make this recipe suitable for those with gluten sensitivities. Many stores offer gluten-free pie crusts these days, or you can make your own with gluten-free flour blends available in baking sections.
Can I freeze Mini Quiche Lorraine?
Mini Quiches freeze well. Just be sure to cool them fully before placing in an airtight container or zip-top bag. They’ll keep in the freezer for up to two months. To enjoy, bake them straight from the freezer at 350°F for about 15-20 minutes or until thoroughly heated.
How can I tell if the quiches are done baking?
The quiches are done when the crusts are golden brown, and the centers are set. You can test this by gently shaking the muffin tin; the centers should not jiggle. If they still seem a little soft, give them a few more minutes in the oven before testing again.
What other cheese can I use instead of Swiss?
If Swiss cheese isn’t to your liking, you can experiment with other varieties like cheddar, mozzarella, or Gruyere. Each imparts a unique flavor; cheddar adds sharpness, mozzarella a milder taste, and Gruyere an earthier dimension. Feel free to mix cheeses for a richer profile.
Is it possible to make a larger quiche using this recipe?
Certainly! If you’re looking to make a full-sized quiche, simply use the same ingredients but pour the mixture into a larger pie dish instead of the muffin tin. Adjust the baking time, keeping an eye out for a similar golden crust and a set center for about 35-45 minutes.
Mini Quiche Lorraine
Ingredients
- 1/2 cup cooked bacon crumbled, and extra for garnishing
- 1/2 cup Swiss cheese shredded
- 4 large eggs
- 2 ounces cream cheese melted
- 1/2 cup milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon mustard powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 Fresh chives chopped, for topping
- 1 Fresh parsley chopped, for topping
- 2 9-inch pie crusts store-bought
Instructions
- Begin by preheating your oven to 350°F.
- Roll out the pie crust and use a 2-inch biscuit cutter to create 24 circles; re-roll scraps as needed.
- Lightly grease a mini muffin tin and press each dough circle into the cups, making sure to cover both the bottom and sides. Bake the crusts for 5 minutes.
- While the crusts are baking, whisk together the eggs, milk, sea salt, mustard powder, black pepper, and nutmeg in a large bowl until fully combined.
- Remove the muffin tin from the oven and use a fork to poke any bubbles that have formed in the crusts. Evenly distribute the crumbled bacon across the bottom of each cup, followed by the shredded Swiss cheese.
- Blend the melted cream cheese into the egg mixture, stirring until it reaches a smooth consistency. Pour 1 tablespoon of this mixture over the bacon and cheese in each muffin cup.
- Set the muffin tin on a baking sheet to catch any overflow, then bake for an additional 25 to 30 minutes until the crusts are golden brown and the filling is firm.
- Once baked, let the mini quiches cool for 2 to 3 minutes. Carefully run a knife around the edges of each quiche before flipping the tin upside down onto a baking sheet to release them.
- Return the mini quiches upright and garnish with fresh chives, parsley, and a sprinkle of crumbled bacon. Serve warm or at room temperature!
