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Crispy Mini Quiche Lorraine Cups

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These crispy mini quiche Lorraine cups combine smoky bacon, nutty Gruyère cheese, and flaky pastry for a nostalgic, bite-sized comfort food perfect for entertaining.

Ingredients

Scale
  • 1 package refrigerated pie crusts or puff pastry, thawed
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream (or half-and-half for lighter option)
  • 1/4 cup cottage cheese, small-curd
  • 6 oz bacon, cooked and chopped
  • 3/4 cup Gruyère cheese, shredded (Swiss cheese works too)
  • 1/4 cup finely chopped onion or shallot
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)
  • Optional garnishes: fresh chopped chives or parsley

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Unroll the pie crusts on a lightly floured surface. Using a 3-inch round cookie cutter or glass, cut circles to fit into mini muffin cups with slight overhang. Press each circle gently into the muffin cups.
  3. Line each pastry cup with parchment paper and fill with pie weights or dried beans. Bake for 8-10 minutes until edges turn golden. Remove weights and parchment, then bake another 2 minutes.
  4. Cook diced bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove bacon with slotted spoon. In the same skillet, sauté chopped onions in bacon fat until translucent, about 3 minutes. Remove from heat.
  5. In a medium bowl, whisk together eggs, heavy cream, and cottage cheese until smooth. Stir in cooked bacon, sautéed onions, shredded Gruyère, salt, pepper, and nutmeg if using.
  6. Spoon the egg mixture evenly into each pre-baked pastry cup, filling about 3/4 full.
  7. Bake filled cups for 15-18 minutes until filling is set and tops are lightly golden. Test doneness by gently jiggling the pan; centers should be firm but tender.
  8. Let quiche cups cool in the pan for 5 minutes, then transfer to a cooling rack. Sprinkle with fresh chives or parsley before serving.

Notes

Pre-baking the pastry cups (blind baking) is essential to prevent soggy bottoms. Use room temperature eggs and cream for smooth custard. Avoid overfilling cups to prevent spillover. Tent with foil if crust edges brown too quickly. Leftovers store well refrigerated for 3 days or frozen for up to 2 months. Reheat in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: mini quiche, quiche Lorraine, appetizer, party food, bacon, Gruyère, easy entertaining, brunch, finger food

Find it online: https://hungermind.com/crispy-mini-quiche-lorraine-cups-recipe-easy-entertaining-idea/