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Savory Mini Quiche Lorraine Bites

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These savory mini quiche Lorraine bites are perfect for cozy brunches, featuring a rich custard, crispy crust, and smoky bacon. Easy to make and customizable, they are a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 sheet store-bought puff pastry (about 8 oz / 225 g), thawed
  • 4 large eggs (room temperature)
  • 1 cup (240 ml) heavy cream or half-and-half (or whole milk for lighter version)
  • 6 oz (170 g) bacon, chopped and cooked until crispy (or pancetta or smoked ham)
  • 1 cup (100 g) Gruyère cheese, grated (Swiss cheese as substitute)
  • 1 small shallot, finely minced
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, chopped (optional garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease mini muffin tin or spray with non-stick spray.
  2. Roll out puff pastry on lightly floured surface. Using a 3-inch (7.5 cm) round cutter, cut circles and press into muffin cups covering bottom and sides.
  3. Cook bacon in skillet over medium heat until crisp, about 5-7 minutes. Drain on paper towels, reserving about 1 teaspoon bacon fat in skillet.
  4. Sauté shallots in reserved bacon fat over medium-low heat until translucent, about 2-3 minutes. Remove from heat and cool slightly.
  5. In large bowl, whisk eggs, heavy cream, Dijon mustard, nutmeg, salt, and pepper until smooth without overbeating.
  6. Add cooked bacon, shallots, and grated Gruyère cheese to egg mixture and stir gently to combine.
  7. Pour filling evenly into pastry-lined muffin cups, filling about 3/4 full.
  8. Bake for 20-25 minutes until crust is golden and custard is set but slightly jiggly. Test with toothpick; it should come out clean or with few moist crumbs.
  9. Remove from oven and cool in pan for 5 minutes before transferring to wire rack.
  10. Garnish with fresh chives or parsley if desired and serve warm or at room temperature.

Notes

Keep puff pastry cold until ready to use for best flakiness. Pre-cook bacon and shallots to avoid soggy crust. Do not overfill muffin cups to prevent spillover. Use room temperature eggs and cream for smooth custard. If crust puffs too much, prick with fork before filling. Start checking doneness at 18 minutes if oven runs hot. For dairy-free, substitute cream with coconut cream and use vegan cheese. For gluten-free, use gluten-free pie crust or make crustless quiches.

Nutrition

Keywords: mini quiche, quiche Lorraine, brunch recipe, savory bites, bacon quiche, easy brunch, puff pastry quiche

Find it online: https://katedishes.com/savory-mini-quiche-lorraine-bites-easy-recipe-for-cozy-brunch-ideas/