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Easy Savory Mini Quiche Lorraine Muffins

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These bite-sized mini quiche Lorraine muffins are quick, easy, and perfect for busy mornings or brunch. They feature a flaky crust filled with smoky bacon, creamy custard, and melty Gruyère cheese.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • ½ cup (120ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 6 slices cooked bacon, chopped
  • 1 cup (100g) Gruyère cheese, shredded
  • Salt and freshly cracked black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)
  • A pinch of ground nutmeg

Instructions

  1. Make the crust: In a large bowl, mix 1 ½ cups (180g) of all-purpose flour with ¼ teaspoon salt. Add the cold, cubed butter (½ cup/115g) and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits, about 5 minutes. Avoid overworking the dough.
  2. Add ice water: Drizzle in 3 tablespoons of ice water and gently mix with a fork. If the dough doesn’t come together, add the remaining tablespoon. Form into a ball, flatten into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. Prepare the filling: While the dough chills, whisk together 4 large eggs and ½ cup (120ml) heavy cream until smooth. Stir in 1 teaspoon Dijon mustard, a pinch of nutmeg, salt, and freshly cracked black pepper. Mix in the cooked, chopped bacon, shredded Gruyère, and thyme leaves if using. Set aside.
  4. Roll out the dough: Once chilled, lightly flour a clean surface and roll the dough to about 1/8-inch (3mm) thickness. Use a round cutter or glass about 3 inches (7.5 cm) in diameter to cut circles that fit muffin tin cups.
  5. Assemble the muffins: Gently press each dough circle into greased muffin cups, pushing to the edges to form crust cups. Patch any tears with extra dough. Spoon the filling evenly into each crust, filling about 3/4 full.
  6. Bake: Preheat oven to 375°F (190°C). Bake mini quiches for 20-25 minutes until filling is set and crust is golden brown. A toothpick inserted should come out clean.
  7. Cool and serve: Let muffins cool in the tin for about 5 minutes before removing. Serve warm or at room temperature.

Notes

Keep butter and water cold to ensure a flaky crust. Do not overmix dough to avoid toughness. Blind bake crust shells for 5-7 minutes if you want extra crispness. Use room temperature eggs for smooth custard. Tent with foil if crust browns too quickly. Can substitute bacon with ham or sautéed mushrooms for vegetarian version. Store-bought pie crust can be used as a shortcut.

Nutrition

Keywords: mini quiche, quiche Lorraine, breakfast muffins, savory muffins, bacon quiche, easy breakfast, brunch recipe

Find it online: https://chrisfeasts.com/easy-savory-mini-quiche-lorraine-muffins-recipe-5-perfect-bites-for-breakfast/