These Mini Quiche Lorraine are small, flavorful bites that pack a punch of taste and nutrition.
Perfectly balanced with creamy eggs, rich cheese, and savory bacon, they are both satisfying and versatile—ideal for breakfast, brunch, snacks, or party platters.
40-Minute Cheesy Mini Quiche Lorraine
Equipment
- 2 × 12-cup muffin tins
- 9.5cm round pastry cutter
- Medium frying pan
- whisk
- Optional: Oven thermometer
Ingredients
- Oil spray or neutral oil as needed (for greasing)
- 6 sheets shortcrust pastry defrosted
- 200 g bacon finely diced
- 2 cloves garlic minced
- ¼ cup brown onion finely diced
- 6 large eggs
- 1⅓ cups thickened cream whipping cream
- 2 tsp Dijon mustard
- 1 tsp salt
- ⅛ tsp black pepper or a pinch
- ½ cup Tasty cheese finely grated
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 180°C (360°F) or 160°C (320°F) if using a fan-forced oven. Proper preheating ensures even baking and a perfectly golden pastry. While the oven warms, lightly grease two 12-cup muffin tins using oil spray or a small amount of neutral oil. Greasing prevents sticking and ensures your mini quiches release effortlessly once baked.
- Cut and Shape Pastry Circles: Take the defrosted shortcrust pastry sheets and, using a 9.5cm round cutter, cut four circles from each sheet. You should have 24 circles in total. Use your palms and fingers to gently cup each circle, shaping it to fit snugly into the muffin tin. Press down lightly to cover the base and sides, forming pleats as necessary. Make sure there are no air pockets, which can cause uneven baking, but don’t worry if small pleats form—they add a rustic charm.
- Blind Bake the Pastry: Prick the base of each pastry with a fork to prevent puffing during baking. Place the muffin tins in the preheated oven and bake for 6–7 minutes until the pastry is lightly firm. If some parts puff up, gently press them back down using the back of a teaspoon. This pre-baking step ensures a crisp base that won’t become soggy once the filling is added.
- Cook the Bacon and Aromatics: While the pastry bakes, heat a medium frying pan over medium-high heat. Add the finely diced bacon and cook, stirring occasionally, until the fat renders and the bacon turns golden and slightly crispy. Reduce the heat to medium, then add the minced garlic and diced onion. Sauté for about one minute, just until fragrant. Drain any excess fat using a fine strainer or by spooning it onto paper towels.Set aside to cool slightly. This step develops rich, savory flavors that form the heart of your quiche.
- Prepare the Egg Custard: In a large jug or mixing bowl, whisk together the eggs, thickened cream, Dijon mustard, salt, and black pepper. Continue whisking until the mixture is smooth and uniform, with no visible streaks of egg. A well-whisked custard ensures a creamy, silky filling that sets beautifully in the oven.
- Assemble the Mini Quiches: Remove the pre-baked pastry from the oven. Divide the cooled bacon mixture evenly among the 24 pastry cups. Sprinkle the finely grated cheese on top of the bacon in each cup. Slowly pour the egg custard over the fillings, filling each pastry cup to the top. Be careful not to overfill, as spilling custard can make the pastry soggy.
- Bake to Perfection: Place the filled muffin tins back into the oven and bake for 18–20 minutes. The custard will puff slightly as it cooks but will gently settle once removed from the oven. The top should be lightly golden, and the filling should feel set but still tender to the touch.
- Optional Garnish and Serve: For added presentation and flavor, sprinkle some extra crispy fried bacon pieces on top of each quiche before serving. These mini quiches can be enjoyed warm, straight from the oven, or cooled and served at room temperature, making them perfect for gatherings, meal prep, or a quick snack.
- Storage and Reheating Tips: Allow any leftovers to cool completely, then transfer to a sealed container. They can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat gently in a preheated oven at 160°C (320°F) until warmed through, maintaining their crisp pastry and creamy filling.
Notes
- Use pre-rolled shortcrust pastry for convenience and consistent results.
- Rindless streaky bacon works best, but any bacon style will suffice; adjust oil as needed.
- Thickened cream is preferred over low-fat alternatives to ensure the custard sets properly.
- Cheese options are flexible: Tasty, Gruyère, Swiss, or Monterey Jack all work well.
- Make ahead: These quiches can be prepared in advance and baked just before serving.
- Portion control: Mini size makes them ideal for snacking, brunch, or party platters.
- Optional garnish: Add crispy bacon on top for extra flavor and presentation.
High in protein from the eggs and bacon, and enriched with healthy fats from cream and cheese, these quiches help keep you full longer while supporting muscle maintenance.
Their bite-sized format makes them portion-friendly, and the use of shortcrust pastry provides just enough indulgence without overwhelming carbs.
Beyond taste, they are quick to assemble and bake, making them an excellent option for meal prep or entertaining.
Whether enjoyed warm or cold, these quiches deliver a comforting yet elegant snack that everyone will love.
Must-Have Tools for Perfect Results
Muffin Tin (12-cup)
Essential for shaping and baking the mini quiches evenly. Its non-stick surface ensures easy removal and perfect presentation. A versatile tool for muffins, cupcakes, and savory tarts.
Round Pastry Cutter (9–10cm)
Perfect for cutting uniform pastry circles to fit each muffin cup. Ensures even cooking and visually appealing quiches, and doubles as a cutter for cookies, biscuits, or fondant.
Whisk
Key for blending eggs, cream, and seasonings into a smooth, lump-free custard. Useful for sauces, dressings, and baking tasks in any kitchen.
Frying Pan (Medium)
Ideal for browning bacon and sautéing onions and garlic. Its heat distribution prevents burning, and it’s a multipurpose pan for stir-fries, pancakes, or searing proteins.
Oven Thermometer (Optional)
Helps maintain precise baking temperatures to ensure pastry crispiness and perfect egg custard. Valuable for baking breads, cookies, or roasting meats.
Chef’s Secrets for Flavor Perfection
The key to a truly memorable Mini Quiche Lorraine lies in balancing the savory bacon with the creamy custard.
Cook the bacon slowly over medium heat to render fat and achieve a slightly crispy texture without burning.
Sautéing garlic and onions just briefly allows their aroma to infuse the filling without overpowering the other flavors.
Whisk the eggs and cream thoroughly to create a smooth, uniform custard that bakes into a tender, silky filling.
Blind-baking the pastry ensures a crisp base, preventing sogginess and giving a professional, restaurant-quality finish.
Experimenting with cheeses or adding fresh herbs like chives or thyme can elevate flavor and presentation.
Serving Suggestions for Mini Quiches
Mini Quiche Lorraine pairs beautifully with a simple green salad for a light brunch or a colorful vegetable platter for parties.
They are equally enjoyable warm, straight from the oven, or chilled for picnic-style snacking.
For added elegance, serve with a dollop of crème fraîche or a drizzle of Dijon mustard on the side.
These quiches are also perfect for meal prepping: portion a few into airtight containers for breakfast on the go or a satisfying high-protein snack throughout the week.
Storage Tips for Fresh Quiches
Allow quiches to cool completely at room temperature before storing to prevent condensation and soggy pastry.
Refrigerate in a tightly sealed container for up to 4 days, or freeze for up to 2 months.
To reheat, place in a preheated oven at 160°C (320°F) until warmed through, which preserves the crisp pastry and creamy custard.
Avoid microwaving for best texture, as it may soften the pastry.
Freezing individually wrapped quiches allows for quick grab-and-go meals without compromising quality.
Frequently Asked Questions
1. Can I make these quiches vegetarian?
Yes! Simply replace bacon with sautéed vegetables like mushrooms, spinach, or bell peppers.
Using a cheese such as Gruyère or cheddar maintains richness in the custard.
2. Can I use store-bought pastry?
Absolutely. Pre-rolled shortcrust pastry is convenient and produces consistent results. Ensure it is fully thawed before cutting and shaping.
3. How do I prevent soggy bottoms?
Blind-bake the pastry for 6–7 minutes before adding the filling. This step crisps the base and prevents moisture from the custard from soaking the pastry.
4. Can I make these ahead of time?
Yes! Assemble the quiches in advance and store them unbaked in the refrigerator for a few hours. Bake just before serving for the freshest results.
5. Can I freeze mini quiches?
Yes, they freeze very well. Cool completely, wrap individually, and place in a freezer-safe container. Reheat in the oven to retain a crisp base and creamy filling.
