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Mini Quiche Lorraine Cups

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These bite-sized mini quiche Lorraine cups feature a flaky homemade pastry filled with creamy custard, smoky bacon, Gruyère cheese, and caramelized onions. Perfect for brunch gatherings, potlucks, or a comforting treat any time.

Ingredients

Scale
  • 1 cup all-purpose flour (plus extra for dusting)
  • 6 tbsp unsalted butter, cold and cubed
  • 2–3 tbsp ice-cold water
  • Pinch of salt
  • 1 egg, lightly beaten (optional, for egg wash)
  • 3 slices thick-cut bacon (about 3 oz), diced
  • 1/2 small yellow onion, finely diced
  • 1/2 cup Gruyère cheese, grated
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 2 large eggs, room temperature
  • Salt and black pepper, to taste
  • Pinch of ground nutmeg (optional)
  • Optional: chives or green onions for garnish
  • Optional: Swiss cheese instead of Gruyère
  • Optional: almond flour for gluten-free crust
  • Optional: dairy-free milk and vegan butter for lactose-free version

Instructions

  1. In a large bowl, combine flour and a pinch of salt.
  2. Add cold, cubed butter and blend with a pastry cutter or fingertips until mixture resembles coarse crumbs.
  3. Drizzle in ice-cold water, mixing just until dough comes together. Shape into a disk, wrap in plastic, and chill for 20-30 minutes.
  4. While dough chills, cook diced bacon in a small skillet over medium heat until crispy (6-8 minutes). Remove and set aside.
  5. In the same skillet, sauté diced onion until soft and translucent (3-4 minutes). Set aside with bacon.
  6. In a medium bowl, whisk together eggs, heavy cream, and milk. Add salt, pepper, and nutmeg. Mix until smooth.
  7. On a lightly floured surface, roll out chilled dough to about 1/8 inch thick.
  8. Cut out 2-inch circles and press each into the wells of a greased mini muffin tin.
  9. Sprinkle Gruyère cheese into each pastry shell, then top with bacon and onion.
  10. Carefully pour egg mixture into each cup, filling about 3/4 full.
  11. Preheat oven to 375°F. Brush pastry edges with egg wash if desired.
  12. Bake for 18-22 minutes, until filling is set and tops are golden.
  13. Cool in tin for 5 minutes, then transfer to a cooling rack.
  14. Serve warm or at room temperature. Run a knife around edges if needed to loosen.

Notes

For extra flaky pastry, keep all ingredients cold and don’t overwork the dough. Pre-bake pastry shells for 4-5 minutes if you want crispier bottoms. Substitute bacon with mushrooms or spinach for a vegetarian version. Freeze unbaked pastry and filling separately for easy batch prep.

Nutrition

Keywords: mini quiche, quiche Lorraine, brunch, flaky pastry, bacon, Gruyère, bite-sized, easy recipe, French, savory, party food

Find it online: https://chrisfeasts.com/mini-quiche-lorraine-cups-easy-recipe-for-perfect-flaky-brunch/