Perfect Mini Quiche Lorraine
A classic French-inspired mini quiche Lorraine with a flaky crust, smoky bacon, and rich custardy filling, perfect for a thoughtful and easy homemade brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini quiches 1x
- Category: Brunch
- Cuisine: French
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 6 tbsp (85 g) unsalted butter, chilled and cubed
- 3–4 tbsp (45–60 ml) cold water
- Pinch of salt
- 6 slices thick-cut bacon, diced
- 3 large eggs, room temperature
- 3/4 cup (180 ml) heavy cream
- 3/4 cup (75 g) Gruyère cheese, shredded
- 1 small yellow onion, finely chopped
- Freshly ground black pepper, to taste
- Pinch of ground nutmeg (optional)
- Salt, to taste
Instructions
- In a large bowl, combine flour and a pinch of salt. Add cold, cubed butter and work into the flour until mixture resembles coarse crumbs with some pea-sized bits.
- Slowly add cold water, stirring gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Cook bacon in a skillet over medium heat until just crisp, about 5-7 minutes. Remove and drain, reserving a tablespoon of bacon fat.
- In the same skillet, sauté chopped onion in bacon fat over medium-low heat until translucent, about 5 minutes. Let cool slightly.
- Roll out dough on a floured surface to about 1/8-inch (3 mm) thickness. Cut out 3-inch (7.5 cm) circles and press into mini muffin tin cups. Dock bottoms with a fork.
- Line crusts with parchment or foil and fill with pie weights. Blind bake for 8 minutes, remove weights, then bake another 5 minutes until edges start to turn golden.
- Whisk eggs and heavy cream until smooth. Stir in cooked bacon, sautéed onions, shredded cheese, nutmeg, salt, and pepper.
- Fill prebaked crusts with filling, almost to the top. Bake at 375°F (190°C) for 20-22 minutes until custard is set and tops are lightly golden.
- Cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
Chill dough before rolling for flaky crust. Blind bake crusts to prevent sogginess. Use room temperature eggs and cream for smooth custard. Tent crust edges with foil if browning too quickly. Variations include vegetarian fillings, different cheeses, gluten-free crusts, and dairy-free substitutes.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 165
- Sugar: 1
- Sodium: 220
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 9
- Fiber: 0.5
- Protein: 6
Keywords: mini quiche Lorraine, brunch recipe, Mother's Day brunch, savory tart, bacon quiche, easy quiche, homemade brunch