40-Minute Cheesy Mini Quiche Lorraine
These bite-sized Mini Quiche Lorraine feature a flaky pastry base filled with a creamy, cheesy egg mixture and savory bacon. Perfect for gatherings, brunch, or meal prep, they are quick, easy, and versatile.
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.
