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Mini Quiche Lorraine is the mini quiche recipe I make every time I host a brunch. Each one has a creamy custard baked around bacon, Swiss cheese, and green onions in a flaky little crust. These quiches start with refrigerated mini pie crusts that you cut apart on the perforated lines, and one cupcake pan makes fourteen. Bake them the day before, and they’re ready to warm right before your guests arrive.
Y’all know how some men like to puff up and declare that they don’t like quiche? Well, I’ll tell you what — every man I know LOVES these little bite-sized quiches. I mean, what’s not to love? There’s bacon, cheese, onion, cheese, and eggs, all baked into tasty little pie crusts. They’re delicious!
I like to serve these quiches for brunch and especially for baby or bridal showers. You can set them up on tiered plates or a large platter, and they’re easier to serve than one large quiche that has to be sliced.
Testing results for mini quiche lorraine
- I tried baking these mini quiches without parbaking the pie shells, and they ended up a little soggy. It’s best to parbake the shells for a full ten minutes before adding any filling. The bottoms will stay crisp under the custard instead of turning soft.
- I started checking the second bake at fifteen minutes and pulled the pan once the centers were set and the crusts had turned golden. Your oven may differ so I suggest checking at least at 15 minutes, if not before.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Mini pie crusts: The package is a sheet of regular pie crust perforated into fourteen sections. Run a knife down the perforations and press each round into a well of the cupcake pan.
Bacon: Four slices, cooked and crumbled small. I cook mine in the oven (using my Oven Baked Bacon Recipe) while I whip up the custard.
Swiss cheese: One cup, shredded. Cheddar works just as well if that’s what you have.
Green onions: Two, sliced thin and divided. Most of it goes into the filling. I like to keep some green pieces to scatter over the top.
Pin this now to save it for laterHow to make mini quiche lorraine
Press the crust rounds into a greased cupcake pan, parbake, fill with bacon and cheese, pour custard over top, and bake until the centers are set.
- Cut the pie crust sheet apart on the perforations and press the rounds into a greased cupcake pan.
- Parbake the empty shells until the bottoms take on a little color.
- Stir the custard together, then divide the bacon, cheese, and green onions among the shells.
- Pour the custard over the fillings and bake until the centers are set and the crusts are golden.
- Scatter the reserved green onion over the top before serving.
Variations
- Gruyère instead of Swiss. A little nuttier than Swiss, and it melts just as smoothly.
- Sun-dried tomatoes. Chopped fine and scattered in with the cheese.
- Mushrooms. Sautéed first, then divided among the shells with the bacon.
- Spinach. Cooked and squeezed dry, so the custard doesn’t turn watery.
What to serve with mini quiche lorraine
These quiches work as brunch food or as party food, and what goes next to them depends on which one you’re doing. For a brunch table, I set out a big bowl of Fruit Salad with Honey Lime Dressing, a pot of coffee, and maybe Cheese Grits Casserole.
When the mini quiche lorraine tartlets are going out on a tray instead, they fit right in with anything on my list of Easy Southern Appetizers for Parties.
Related 📖 ➡️ How to host a Southern breakfast or brunch
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Ingredients
- ¾ cup milk
- 3 eggs
- ½ teaspoon Dijon mustard
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon avocado oil
- 14 ounces mini pie crusts (14 count), thawed
- 4 slices bacon, cooked and crumbled
- 1 cup shredded Swiss or Cheddar cheese
- 2 green onions, thinly sliced, divided
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, stir together 3/4 cup milk, 3 eggs, 1/2 teaspoon Dijon mustard, 1/8 teaspoon coarse kosher salt, and 1/8 teaspoon black pepper until combined. Set aside.
- Brush the wells of a cupcake pan with 1/2 tablespoon avocado oil.
- Run a knife along the perforations to separate the pie crust sheet into 14 rounds. Press one round into each well of the cupcake pan.
- Bake the empty shells for 10 minutes, until the bottoms take on a light golden color.
- Divide 4 slices bacon, cooked and crumbled, 1 cup shredded Swiss or Cheddar cheese, and about three-quarters of the green onions evenly among the shells.
- Divide the egg mixture evenly among the shells, about 2 tablespoons each.
- Bake for 15 to 20 minutes, until the centers are set and the crusts are golden brown.
- Scatter the reserved green onion tops over the quiches before serving.
Notes
Nutrition
Questions and tips
Storage
Make ahead. Bake the quiches a day early and refrigerate them in a single layer. Warm them in a 350-degree F oven for about five minutes before you set them out.
Storage. Leftovers keep in the refrigerator for up to four days in an airtight container. They also freeze for up to three months and reheat from frozen in a 350-degree F oven in 10-12 minutes.
Yes. The perforated sheets are regular pie crust with the cutting already done for you. If you are starting with a plain refrigerated crust, cut it into rounds with a biscuit cutter or the rim of a drinking glass and press them into the wells the same way.
Yes. Brush the wells with a little oil before adding the crust rounds. The crusts release cleanly that way, and you can lift each mini quiche straight out with the tip of a knife.
Egg custard puffs in a hot oven and settles as it cools, so a little sinking is normal. They sink further if they bake past the point where the centers set, so pull the pan as soon as the middles stop jiggling.
Yes. The crust sheets come fourteen to a package, so two packages and two cupcake pans give you twenty-eight. Bake both pans together and give them the same parbake and the same second bake.
