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Mini Bacon and Gruyère Quiches
Prep: 20 minutes
Cook: 25 minutes
Servings: Makes 24 mini quiches
A Savory Morsel of Comfort
Who can resist a tiny, perfect quiche? These mini versions of the French classic are packed with flavor and are incredibly versatile. Serve them warm from the oven for a brunch gathering or at room temperature for an easy party appetizer. They're make-ahead friendly and always a crowd-pleaser.
Materials
- 1 sheet refrigerated pie crust
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded Gruyère cheese
- 3 large eggs
- 1.5 cups heavy cream or half-and-half
- 1/4 tsp salt
- 1/8 tsp black pepper
- A pinch of nutmeg
- 1 tbsp chopped fresh chives for garnish
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin.
- Unroll the pie crust on a lightly floured surface. Using a 2.5-inch round cookie cutter, cut out 24 circles.
- Gently press each pastry circle into the cups of the mini muffin tin.
- Sprinkle a small amount of crumbled bacon and shredded Gruyère cheese into the bottom of each pastry cup.
Cooking
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Carefully pour or spoon the egg mixture into each cup, filling it almost to the top.
- Bake for 20-25 minutes, or until the centers are set and the tops are lightly golden brown.
- Let the mini quiches cool in the tin for 5 minutes before carefully removing them to a wire rack.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.