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Perfect Mini Quiche Lorraine Bites

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These mini quiche Lorraine bites feature a flaky homemade pastry crust filled with a creamy, smoky custard of bacon, Gruyère cheese, and a hint of nutmeg. Perfect for brunch, parties, or snacks, they are easy to make and impress with their buttery crunch and savory filling.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g), sifted
  • 8 tablespoons unsalted butter (115 g), chilled and cubed
  • 3 to 4 tablespoons cold water (45–60 ml)
  • 1/4 teaspoon salt (for crust)
  • 6 slices bacon, cooked until crisp and chopped
  • 3/4 cup grated Gruyère cheese (75 g)
  • 3 large eggs, room temperature
  • 3/4 cup heavy cream (180 ml)
  • 1/4 cup whole milk (60 ml)
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • A pinch of freshly grated nutmeg

Instructions

  1. Make the Pastry Dough (15 minutes prep + 30 minutes chilling): In a mixing bowl, combine the sifted flour and 1/4 teaspoon salt. Add the cold, cubed butter. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Slowly add 3 tablespoons of cold water, tossing gently with a fork until the dough just starts to come together. If it feels dry, add the remaining tablespoon of water carefully. Shape into a disk, wrap in pl…
  2. Prepare the Filling (10 minutes): Cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, then chop into small pieces. In a bowl, whisk together eggs, heavy cream, milk, 1/2 teaspoon salt, black pepper, and nutmeg until just combined. Stir in the bacon and grated Gruyère cheese.
  3. Roll Out and Cut Dough (10 minutes): On a lightly floured surface, roll out the chilled dough to about 1/8 inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter or glass, cut out circles to fit your mini muffin tin cups. Gently press each circle into the tin, pushing the dough up the sides to form little cups. Trim any excess dough.
  4. Fill and Bake (20-25 minutes): Preheat oven to 375°F (190°C). Spoon the filling evenly into each pastry cup, filling about 3/4 full. Bake on the middle rack for 20 to 25 minutes until the filling is set and the crust is golden brown. Watch closely near the end to prevent over-browning.
  5. Cool and Serve (10 minutes): Remove from oven and let the mini quiches cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough. Chill dough before baking to prevent shrinking. Cook bacon until crisp and drain well to avoid soggy filling. Bake until custard is just set but still slightly wobbly in the center. Avoid microwaving leftovers to keep crust flaky. Dough can be substituted with almond flour for gluten-free or puff pastry for convenience. Filling can be customized with different cheeses or vegetarian options.

Nutrition

Keywords: mini quiche, quiche Lorraine, appetizer, brunch, flaky pastry, bacon, Gruyère cheese, savory bites

Find it online: https://realityeats.com/perfect-mini-quiche-lorraine-bites-recipe-easy-flaky-pastry-crust-guide/