Mini Quiche Lorraine

These mini quiche Lorraine, made with bacon, onions, and Gruyère cheese in a tiny pie crust, are an easy and tasty appetizer or brunch dish.

I served these little quiches as an appetizer on Christmas Eve. It was my turn to host the annual family fête, and with 26 of my most favorite people coming for dinner, I needed appetizers that would pair well with bubbly.

While a smoked salmon version of these smoked trout deviled eggs flew off the platter first, these mini quiche Lorraine were a close second. My cousin made these mini Caprese salad skewers, and my niece brought a gorgeous cheese platter. My goal was to keep everyone filled while dinner was in the oven.

Mission accomplished.

Why is it called quiche Lorraine?

Evidently quiche Lorraine got its name because quiche originated in the Lorraine region of France. While there are many versions of quiche, this one is the queen of all quiches. 

How do you make quiche Lorraine?

You create a custard of eggs and cream flavored with nutmeg, herbs, and a dash of Tabasco and pour it over sautéed onions, bacon, and Gruyère cheese and bake it in a flaky pie crust. It's delicious. 

For a full-sized quiche, you will need to par cook the crust before adding the the custard, bacon, onions, and cheese. Fortunately, you don't have to when you make mini quiches.

What kind of cheese is best for quiche Lorraine?

My absolute favorite cheese in the world for baking is Gruyère. It's complex, has a unique crystalline texture, and has a wonderful nutty flavor. It's fabulous on a cheese platter as well as melted in baked goods. 

It's not cheap, but it's worth every penny. You can also use Swiss cheese (or Emmental cheese) in this quiche. 

I first posted these mini quiche Lorraine appetizers in October, 2012. This is an update of the post, with new photos and printable recipe card. I love revisiting old beloved recipes and this is one that I've wanted to re-do for a long time.

The original post was about quiche for breakfast.  Eggs, bacon, cheese.... a portable breakfast in a pastry crust...

You can use your favorite flaky pie crust. I used refrigerated Pillsbury Pie crust, which I cut with a cookie cutter. It worked perfectly.

These mini quiches can be made a day or two in advance and frozen or refrigerated. To serve, bring them to room temperature and then reheat in a 350 degree F oven for 10 minutes.

For another mini quiche with bacon, be sure to try bacon, leek, and cheddar mini quiches. 

quiche lorraine, quiche, appetizer, breakfast, bacon, make-ahead, eggs, brunch, gruyère

appetizer, breakfast, brunch, eggs

French

Yield: 36 appetizersAuthor: Karen Kerr

Mini Quiche Lorraine Appetizers

ingredients

• One recipe for double pie crust of your choice, rolled out to 1/8 inch thickness and chilled
• 6 slices bacon
• 1/2 of a medium onion, finely sliced
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup (2 ounces) grated gruyère cheese
• 2 tablespoons grated Parmesan cheese
• 1/2 tablespoon minced fresh flat leaf parsley
• Salt and freshly ground black pepper
• Dash of Tabasco sauce

instructions

1. Spray the cavities of two mini muffin pans with spray oil, and heat the oven to 350 degrees F. 
2. Cook the bacon in a skillet over medium low heat and drain on paper towels. 
3. Reserve 2 tablespoons of the bacon drippings and discard the rest. 
4. Cook the onions in the reserved bacon drippings until translucent. Set aside. 
5. Beat the eggs in a medium bowl. Add the cream, cheeses, parsley, salt, pepper, and Tabasco. Stir in the cooled sautéed onions. 
6. Cut the pastry with a 2 1/2 inch round cookie cutter into 36 rounds. Place the rounds into the muffin pans. 
7. Chop the cooked bacon and divide it evenly among the pastry lined muffin cavities. 
8. Place about 2 teaspoons of the egg mixture in each muffin cavity. 
9. Bake the quiches, one pan at a time, for 30 minutes, until golden and puffy. 
10. Serve warm or at room temperature. 

https://www.karenskitchenstories.com/2012/10/mini-quiche-lorraine.html

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