These mini quiches Lorraine combine bacon, cheese and an egg-and-cream filling in homemade pastry shells. Chill the dough and blind-bake the shells before filling them to help the crust stay firm.
Recipe Details
- Oven: 375°F (190°C)
- Dough chill: at least 30 minutes
- Blind bake: 10–12 minutes with weights, then 5 minutes without
- Filled quiches: 20–25 minutes; size can affect timing
Ingredients
Pastry
- 1¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ teaspoon salt
- 3–4 tablespoons ice water
Filling
- 6 bacon slices, cooked and crumbled
- 1 cup (120g) grated Gruyère or cheddar
- ½ cup (60g) finely chopped onion or shallots
- ½ cup (60g) diced bell pepper, optional
- 4 large eggs
- 1 cup (240ml) heavy cream
- ½ cup (120ml) milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- Chopped fresh chives, for garnish
How to Make Mini Quiche Lorraine
Mix and chill the dough
Mix the flour and salt. Cut in the cold butter until coarse crumbs form. Add ice water a tablespoon at a time, just until the dough holds together. Shape into a disk, wrap and refrigerate for at least 30 minutes.
Shape and blind-bake the shells
Heat the oven to 375°F (190°C). Grease muffin cups or mini tart pans. Roll the dough about ⅛ inch thick and cut circles large enough to line the cups. Fit them into the pans, trim and prick the bases with a fork. Line with parchment and add pie weights or dried beans. Bake for 10–12 minutes, remove the weights and parchment, then bake for 5 minutes more.
Prepare the filling
Sauté the onion and optional pepper until softened, using a little rendered bacon fat if needed. Let cool slightly. Whisk the eggs, cream, milk, salt, pepper and nutmeg together.
Fill and bake
Divide the bacon, sautéed vegetables and cheese among the prebaked shells. Pour in the custard, leaving a small space below the rim. Bake for 20–25 minutes, until the centers are set; egg dishes should reach 160°F (71°C). Cool slightly and garnish with chives.
Tips and Common Mistakes
- Keep the butter cold while making the pastry.
- Let cooked vegetables cool slightly before combining with the egg filling.
- Avoid filling above the pastry rim, where custard can spill and stick.
- Muffin cups and mini tart pans differ in size; use doneness cues rather than an assumed yield.
Storage and Make-Ahead Tips
Refrigerate the cooled quiches promptly in a covered container. Reheat until hot throughout. You can make and refrigerate the pastry dough ahead of assembly.
Frequently Asked Questions
Do the shells need blind baking?
Yes. This recipe bakes them with weights, then briefly without, before adding the custard.
Which cheese can I use?
Gruyère or cheddar is specified; either works with the bacon filling.