Mini Quiche Lorraine Cups: Easy Recipe for Perfect Flaky Brunch

Let me just say, the aroma of sizzling bacon and melting Gruyère wafting through my kitchen on a lazy Sunday morning? That’s the kind of magic that makes you stop, close your eyes, and soak it all in. The first time I made these mini quiche Lorraine cups, I honestly wasn’t prepared for how irresistible they’d be—light, flaky pastry holding a creamy, savory filling, all packed into a bite-sized treat that somehow feels both fancy and comforting. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

I stumbled upon the idea years ago, after trying to recreate a classic quiche Lorraine from a French bakery we used to visit as a family (back when I was knee-high to a grasshopper). My grandma’s advice was always, “Don’t skimp on the bacon, and make the crust with cold hands!”—and let’s face it, she was right. I wish I’d discovered the mini version sooner, because these flaky cups are perfect for brunch gatherings, potlucks, or simply brightening up your Pinterest brunch board with something that looks as good as it tastes.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). They’ve become a staple for family gatherings and gifting—dangerously easy to whip up and providing pure, nostalgic comfort with every bite. Honestly, I tested this recipe more times than I care to admit (all in the name of research, of course). It’s now my go-to for brunch because it feels like a warm hug, and you’re going to want to bookmark this one for your next get-together.

Why You’ll Love This Mini Quiche Lorraine Cups Recipe

When it comes to brunch, there’s nothing quite like having a tray of flaky mini quiche Lorraine cups ready to go. I’ve spent years perfecting these—tweaking the ratios, experimenting with different cheeses, and even blending the custard for that ultra-smooth texture. Here’s why you’ll want this recipe in your arsenal (and why everyone keeps asking for seconds):

• Quick & Easy: Comes together in under 45 minutes, which means you can whip these up for unexpected guests or last-minute cravings without breaking a sweat.
• Simple Ingredients: No fancy grocery runs required; you probably have most of these staples in your fridge and pantry already.
• Perfect for Brunch Gatherings: These cups are tailor-made for sharing—great for potlucks, baby showers, or cozy family brunches. They’re easy to transport and look adorable on any serving platter.
• Crowd-Pleaser: Kids love them, adults rave about them, and picky eaters don’t even notice the onions (trust me, it’s happened more than once).
• Unbelievably Delicious: The combination of crispy pastry, smoky bacon, sweet caramelized onion, and creamy custard is next-level comfort food.

What sets these mini quiche Lorraine cups apart from the rest? I use a special technique—layering the pastry and chilling it for extra flakiness. Plus, the filling strikes a perfect balance of richness and subtle seasoning, with just a pinch of nutmeg to round things out. Whether you’re a brunch newbie or a seasoned host, these mini quiches turn a simple meal into something memorable. They’re the kind of bite-sized treats that make you close your eyes after the first taste, savoring the buttery layers and creamy filling. Comfort food, reimagined—healthier, faster, and still soul-soothing. Perfect for impressing guests, or just giving yourself a well-deserved treat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfyingly flaky texture—without any fuss. Most items are pantry staples or easy to find, and you can swap in a few things if needed. Here’s what you’ll need for your mini quiche Lorraine cups:

• For the Pastry Cups:
  • All-purpose flour (120g / 1 cup, plus extra for dusting)
  • Unsalted butter (85g / 6 tbsp, cold and cubed—adds that signature flakiness)
  • Ice-cold water (2-3 tbsp, adjust as needed)
  • Pinch of salt
  • Optional: Egg wash (1 egg, lightly beaten—for golden tops)
• For the Filling:
  • Thick-cut bacon (90g / 3 oz, about 3 slices, diced—smoky flavor is key)
  • Yellow onion (½ small, finely diced—sweet and mild)
  • Gruyère cheese (50g / ½ cup grated—rich, nutty flavor)
  • Heavy cream (120ml / ½ cup—for creamy custard texture)
  • Whole milk (60ml / ¼ cup—you can use all cream for extra richness)
  • Large eggs (2, room temperature)
  • Salt and black pepper (to taste)
  • Pinch of ground nutmeg (optional, but highly recommended)
• Optional Add-ins & Substitutions:
  • Chives or green onions (for a fresh pop of color)
  • Swiss cheese instead of Gruyère (if that’s what’s in your fridge)
  • Dairy-free milk and vegan butter (for a lactose-free version)
  • Almond flour (as a gluten-free alternative for the crust)

I recommend King Arthur flour for a consistently tender pastry, and Applegate bacon for smoky, clean flavor. If you’re making these in summer, you can swap in fresh herbs or add a handful of diced bell pepper for a seasonal twist. Most ingredients can be substituted, so don’t worry if you’re missing something—these mini quiche Lorraine cups are wonderfully forgiving. Just remember, the secret is in balancing the creaminess of the filling with the flaky crunch of the crust.

Equipment Needed

You’ll be happy to know you don’t need any fancy gadgets for these mini quiche Lorraine cups. Here’s what I use every time:

• Mini muffin tin (24-cup is ideal, but you can use a regular muffin tin for larger quiches)
• Rolling pin (for flattening the pastry—if you don’t have one, a clean wine bottle works!)
• Pastry cutter or food processor (makes blending the dough a breeze, but two forks or your hands work too)
• Mixing bowls (one large, one small)
• Whisk (for blending the custard mixture)
• Measuring cups and spoons (accuracy matters—especially for the pastry)
• Small skillet (for cooking bacon and onions)
• Cooling rack (to keep the bottoms crisp after baking)

If you’re just starting out, don’t worry—my first batch was made with an old muffin pan and a rolling pin that’s seen better days. Just make sure to grease your muffin tin well to prevent sticking. For specialty equipment like pastry cutters, I always clean and dry them immediately (trust me, dried dough is a pain). And if you’re on a budget, a basic non-stick mini muffin tin from the grocery store works perfectly—no need for anything fancy.

Preparation Method

1. Prepare the Pastry:
   • In a large bowl, combine 120g (1 cup) all-purpose flour and a pinch of salt.
   • Add 85g (6 tbsp) cold, cubed unsalted butter. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. (You want pea-sized bits—don’t overwork!)
   • Drizzle in 2-3 tbsp ice-cold water, mixing just until the dough comes together. If it feels dry, add a tiny splash more water.
   • Shape into a disk and wrap in plastic wrap. Chill in the refrigerator for 20-30 minutes. (This step makes the crust extra flaky!)
2. Prepare the Filling:
   • While the dough chills, cook 90g (3 oz) diced bacon in a small skillet over medium heat until crispy (about 6-8 minutes).
   • Remove bacon and set aside. In the same skillet, add ½ small yellow onion, finely diced. Sauté until soft and translucent (about 3-4 minutes). Set aside with the bacon.
   • In a medium bowl, whisk together 2 large eggs, 120ml (½ cup) heavy cream, and 60ml (¼ cup) whole milk. Add a pinch of salt, black pepper, and nutmeg. Mix until smooth.
3. Roll and Shape the Pastry:
   • On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thick.
   • Cut out 2-inch (5 cm) circles using a biscuit cutter or glass. Gently press each circle into the wells of a greased mini muffin tin.
   • If you have scraps, re-roll and cut again—no need to waste!
4. Fill the Cups:
   • Sprinkle a little Gruyère cheese (about 1 tsp per cup) into each pastry shell. Top with a few pieces of cooked bacon and sautéed onion.
   • Carefully pour the egg mixture into each cup, filling about ¾ full. (A small ladle or measuring cup helps prevent spills.)
5. Bake:
   • Preheat your oven to 375°F (190°C). If using egg wash, lightly brush the pastry edges for a golden finish.
   • Bake for 18-22 minutes, until the filling is set and the tops are lightly golden. (The centers should be just firm but still a little wobbly—don’t overbake, or they’ll be dry!)
6. Cool and Serve:
   • Let the mini quiche Lorraine cups cool in the tin for 5 minutes, then gently lift them out and transfer to a cooling rack.
   • Serve warm or at room temperature. If any stick, run a tiny knife around the edge to loosen.

Troubleshooting Tips:

• If your dough feels too sticky, add a touch more flour while rolling.
• If bottoms are soggy, try pre-baking the pastry shells for 4-5 minutes before adding the filling.

My biggest tip: use cold ingredients for the dough and don’t rush the chilling step. The difference in flakiness is night and day!

Cooking Tips & Techniques

There’s a reason why quiche Lorraine is a brunch classic, but getting those mini cups just right takes a few tricks—learned from trial, error, and a fair share of flops.

• Keep Everything Cold: The secret to flaky pastry is cold butter and chilled dough. If your kitchen runs warm, pop your rolling pin and bowl in the fridge beforehand.
• Don’t Overmix: With pastry, less is more. Overworking the dough leads to tough crusts (been there, regretted that).
• Even Filling Distribution: Use a small spoon or ladle to fill each pastry cup. This keeps the custard even and prevents spills into the tin, which can cause sticking.
• Bake on the Middle Rack: It’s the best way to get a crisp bottom and evenly set filling, especially if your oven runs hot or cold.
• Test for Doneness: The center should be just set, but a little wobbly. If you see bubbling or cracking, they’ve gone too far—pull them out and let residual heat finish the job.
• Batch Prep: Freeze unbaked pastry cups and filling separately for fast assembly next time. That way, you can whip up mini quiche Lorraine cups with half the effort.

Trust me, I’ve had soggy bottoms, burnt edges, and exploded fillings. Each “oops” taught me something: cold dough, gentle mixing, and not rushing the bake are the keys. Multitasking helps too—cook the bacon and onions while the dough chills, so you’re not just waiting around. Consistency is about paying attention to the little cues, like the smell of nutty cheese and the golden hue of the crust. These tips turn good mini quiche Lorraine cups into unforgettable ones.

Variations & Adaptations

One of my favorite things about mini quiche Lorraine cups is how easy they are to customize. Whether you need to adapt for allergies, switch up the flavors, or make them fit a special occasion, here are three delicious ways to change things up:

• Gluten-Free: Use almond flour or a gluten-free baking blend for the crust. You might need a splash more water, but the texture stays light and flaky.
• Vegetarian: Swap the bacon for sautéed mushrooms or spinach. The earthy flavor pairs beautifully with Gruyère and onions.
• Seasonal Herb & Veggie: Mix in fresh chives, thyme, or diced bell peppers for a colorful twist (great for spring and summer brunches).

You can also bake these as full-sized muffin quiches for heartier servings, or make them dairy-free with coconut milk and vegan cheese. If you’re catering to nut allergies, stick to classic all-purpose flour and check your cheese labels for safe options. For a personal spin, I once added a dash of smoked paprika and a handful of caramelized leeks—turned out so good, it became a regular request from my family. Honestly, the sky’s the limit. Don’t be afraid to experiment and make these mini quiche Lorraine cups your own!

Serving & Storage Suggestions

These mini quiche Lorraine cups are best served warm, straight from the oven. The pastry stays crisp, and the creamy filling is just melt-in-your-mouth perfection. I love presenting them on a wooden board, sprinkled with fresh herbs and paired with a light salad or fruit platter—makes for a beautiful brunch spread.

For drinks, a sparkling rosé, fresh-squeezed orange juice, or even a cold brew coffee complements the savory flavors nicely. If you’re planning ahead, bake the cups a day in advance and store them in an airtight container in the fridge. To reheat, pop them in a 325°F (160°C) oven for 7-10 minutes. The pastry crisps up again, and the filling warms through without drying out.

These mini quiches freeze well, too—just wrap tightly and store for up to 2 months. Reheat from frozen in a moderate oven, or thaw overnight for best results. Over time, the flavors deepen a bit, so they’re even tastier the next day. Perfect for busy mornings or meal prepping for brunch gatherings!

Nutritional Information & Benefits

Each mini quiche Lorraine cup contains roughly:

• Calories: 80-100
• Protein: 4g
• Carbs: 6g
• Fat: 6g

Key ingredients like eggs and Gruyère offer high-quality protein and calcium, while the onions provide antioxidants. Bacon adds flavor, but you can keep it lean by choosing nitrate-free brands. For gluten-free or low-carb diets, swapping the crust makes these mini quiche Lorraine cups even more versatile. If you have dairy or nut allergies, there are easy substitutions to accommodate. Personally, I love knowing exactly what goes into my brunch—no mystery ingredients, just wholesome comfort food.

Conclusion

If you’re looking for a brunch recipe that’s equal parts impressive and easy, these flaky mini quiche Lorraine cups check all the boxes. They’re endlessly customizable, simple to prepare, and guaranteed to earn rave reviews from anyone lucky enough to snag one. I love this recipe because it brings my family together, makes brunch feel special, and honestly, just tastes darn good.

Go ahead—try your own twist, swap out the fillings, or make them gluten-free. Share your batch in the comments or tag me on social media with your creative adaptations. You’ll find yourself coming back to these mini quiche Lorraine cups for every brunch gathering (and maybe just for a quiet morning treat). Happy baking—and don’t forget, the best recipes are the ones you make your own!

FAQs

Can I make mini quiche Lorraine cups ahead of time?

Absolutely! Bake them up to a day in advance and store in the fridge. Reheat gently in the oven for best results.

Can I freeze mini quiche Lorraine cups?

Yes—cool completely, then wrap tightly and freeze for up to 2 months. Reheat from frozen in a moderate oven, or thaw overnight before warming.

What can I substitute for Gruyère cheese?

Swiss cheese is a great alternative, or try sharp cheddar for a different flavor profile.

How do I keep the pastry flaky?

Use cold butter, chill the dough, and don’t overwork it. Let the cups cool slightly before removing from the tin.

Can I make these without bacon?

Definitely—try sautéed mushrooms, spinach, or even smoked tofu for a vegetarian twist. The flavor is still delicious!

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