Delicious Mini Quiche Lorraine

Finding an elegant appetizer that looks impressive but doesn’t chain you to the kitchen for hours can feel nearly impossible. Whether you’re hosting a brunch, planning a party, or just want something special for the family, it’s tough to find recipes that look fancy but won’t stress you out.

These mini quiche Lorraine are exactly what you need: they’re perfectly portioned for entertaining, packed with classic bacon and cheese flavor, and way easier to pull off than they look. Plus, you can make them ahead of time and just pop them in the oven when guests arrive.

What Kind of Bacon Should I Use?

For mini quiche lorraine, you’ll want to use regular bacon rather than thick-cut since it needs to be finely diced and will cook more evenly in small pieces. Both streaky bacon (American-style) and middle bacon work great here, so just go with whatever you have on hand or prefer. If you’re watching your salt intake, you might want to opt for reduced-sodium bacon since the recipe already includes salt and cheese. Make sure to dice your bacon into small, uniform pieces so they distribute evenly throughout each mini quiche and cook through properly in the oven.

Options for Substitutions

These mini quiches are pretty forgiving when it comes to swaps, so here are some options:

• Shortcrust pastry: You can use puff pastry instead for a flakier texture, or try phyllo dough for a lighter option. If you’re feeling ambitious, homemade pie crust works great too.
• Bacon: Ham, pancetta, or prosciutto make good substitutes. For a vegetarian version, try sautéed mushrooms or caramelized onions instead. Just make sure to cook them first to remove excess moisture.
• Thickened cream: Half-and-half or a mix of milk and heavy cream works in a pinch. You can also use all milk, but the filling will be slightly less rich and creamy.
• Tasty cheese: Gruyère is the traditional choice for quiche Lorraine and adds a nice nutty flavor. Cheddar, Swiss, or Emmental also work well. Just stick with good melting cheeses.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in if you don’t have Dijon. You could also skip it entirely, though it does add a nice subtle tang.
• Brown onion: Yellow or white onions work just as well. Shallots are a nice upgrade if you have them on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making mini quiches is skipping the pre-baking step for the pastry, which leads to soggy bottoms that nobody wants – those 6-7 minutes of blind baking create a barrier that keeps the crust crispy even after adding the wet filling.

Overfilling the pastry shells is another common error, so fill them only about three-quarters full with the egg mixture to prevent overflow and messy cleanup.

Make sure your bacon mixture has cooled down before adding it to the pastry, as hot bacon can start cooking the eggs prematurely and create an uneven texture.

Finally, don’t overbake these little guys – they’re done when the centers are just set with a slight jiggle, since they’ll continue cooking after you pull them from the oven and can quickly turn rubbery if left in too long.

What to Serve With Mini Quiche Lorraine?

These mini quiches are perfect for brunch or as party appetizers, and they pair beautifully with a simple mixed green salad tossed with a light vinaigrette to balance out the richness. If you’re serving them for breakfast or brunch, fresh fruit like berries or melon slices make a nice refreshing side. For a more filling meal, roasted asparagus or sautéed green beans work really well alongside these little bites. You can also serve them with a tomato-based soup if you want something warm and comforting to round out the plate.

Storage Instructions

Store: These mini quiches are great for meal prep! Once they’ve cooled completely, store them in an airtight container in the fridge for up to 4 days. They make a perfect grab-and-go breakfast or snack throughout the week.

Freeze: Mini quiche lorraine freezes really well, which is why I love making a double batch. Let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months.

Reheat: Pop them in the microwave for about 30-45 seconds if they’re from the fridge, or warm them in a 350°F oven for 10-15 minutes if you want the pastry to crisp up again. From frozen, just add a few extra minutes to the heating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 90-110 g
• Fat: 210-240 g
• Carbohydrates: 180-210 g

Ingredients

For the pastry shells:

• 6 sheets shortcrust pastry (thawed if frozen)
• oil spray (or use PAM cooking spray)

For the bacon filling:

• 1/4 cup brown onion (finely diced)
• 2 garlic cloves (minced)
• 200 g bacon (chopped into 1/4-inch pieces)

For the egg custard:

• 2 tsp Dijon mustard
• 6 large eggs (room temperature)
• 1 1/3 cups heavy cream (makes it extra creamy and rich)
• 1 tsp salt
• 1/2 cup grated cheddar cheese (I use Kraft for consistent melting)
• 1/8 tsp black pepper

Step 1: Prepare the Pastry Shells

• 6 sheets shortcrust pastry
• oil spray

Preheat your oven to 180°C (360°F) and lightly spray two 12-cup muffin tins with oil spray.

Cut 24 circles from the shortcrust pastry sheets—I find using a cup or glass that’s slightly larger than the muffin cup opening works perfectly.

Press each pastry circle gently into the muffin cups, making sure it covers the bottom and sides evenly.

Use a fork to prick the bottom of each shell several times; this prevents them from puffing up too much during the blind bake.

Bake the pastry shells for 6–7 minutes until they’re just set but still pale—you’re not trying to fully cook them yet, just set their structure.

Step 2: Cook the Bacon and Aromatics

• 200 g bacon
• 1/4 cup brown onion
• 2 garlic cloves

While the pastry shells bake, heat a large skillet over medium-high heat and add the chopped bacon.

Cook, stirring occasionally, until the bacon is crispy and has rendered most of its fat, about 5–7 minutes.

Add the minced garlic and diced onion to the pan and cook for just 1 minute, stirring constantly—you want the onion to soften slightly while the garlic releases its aroma, but not brown.

Pour the contents into a fine-mesh strainer or colander to drain excess fat, then spread the mixture on a clean plate to cool slightly.

I like to let it cool while the pastry finishes baking so it doesn’t cook the eggs when combined.

Step 3: Prepare the Custard Filling

• 6 large eggs
• 1 1/3 cups heavy cream
• 2 tsp Dijon mustard
• 1 tsp salt
• 1/8 tsp black pepper

In a large measuring jug or bowl, whisk together the room-temperature eggs, heavy cream, Dijon mustard, salt, and black pepper until completely smooth and well combined.

The room-temperature eggs are key because they blend more smoothly with the cream and create a silkier custard.

Whisk for about 1–2 minutes until the mixture is uniform in color and consistency.

Set the jug aside while you finish assembling the quiches.

Step 4: Assemble and Final Bake

• baked pastry shells from Step 1
• bacon mixture from Step 2
• 1/2 cup grated cheddar cheese
• custard mixture from Step 3

Remove the pastry shells from the oven and gently press down any puffed-up areas using the back of a spoon.

Divide the cooled bacon mixture from Step 2 evenly among all 24 pastry cups, filling each about 1/4 of the way.

Sprinkle the grated cheddar cheese evenly over the bacon in each cup.

Carefully pour the custard mixture from Step 3 into each shell until it reaches just below the rim—fill slowly to avoid overfilling.

Bake the quiches at 180°C for 18–20 minutes until the custard is just set but still slightly jiggly in the very center when you gently shake a tin.

The residual heat will continue to set them as they cool.

Step 5: Cool and Serve

Remove the quiches from the oven and let them rest in the tins for 5 minutes—this allows the filling to set completely and makes them easier to remove.

Run a thin knife around the edges of each quiche to loosen them gently, then use a small spoon or offset spatula to lift them out.

Serve warm or at room temperature.

These mini quiches can be made ahead and reheated gently in a 150°C oven for about 5 minutes if needed.

Delicious Mini Quiche Lorraine

Delicious Delicious Mini Quiche Lorraine recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 24 mini quiches

Calories 3250 kcal

Ingredients

  

For the pastry shells:

• 6 sheets shortcrust pastry (thawed if frozen)
• oil spray (or use PAM cooking spray)

For the bacon filling:

• 1/4 cup brown onion (finely diced)
• 2 garlic cloves (minced)
• 200 g bacon (chopped into 1/4-inch pieces)

For the egg custard:

• 2 tsp Dijon mustard
• 6 large eggs (room temperature)
• 1 1/3 cups heavy cream (makes it extra creamy and rich)
• 1 tsp salt
• 1/2 cup grated cheddar cheese (I use Kraft for consistent melting)
• 1/8 tsp black pepper

Instructions

 

• Preheat your oven to 180°C (360°F) and lightly spray two 12-cup muffin tins with oil spray. Cut 24 circles from the shortcrust pastry sheets—I find using a cup or glass that's slightly larger than the muffin cup opening works perfectly. Press each pastry circle gently into the muffin cups, making sure it covers the bottom and sides evenly. Use a fork to prick the bottom of each shell several times; this prevents them from puffing up too much during the blind bake. Bake the pastry shells for 6–7 minutes until they're just set but still pale—you're not trying to fully cook them yet, just set their structure.
• While the pastry shells bake, heat a large skillet over medium-high heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered most of its fat, about 5–7 minutes. Add the minced garlic and diced onion to the pan and cook for just 1 minute, stirring constantly—you want the onion to soften slightly while the garlic releases its aroma, but not brown. Pour the contents into a fine-mesh strainer or colander to drain excess fat, then spread the mixture on a clean plate to cool slightly. I like to let it cool while the pastry finishes baking so it doesn't cook the eggs when combined.
• In a large measuring jug or bowl, whisk together the room-temperature eggs, heavy cream, Dijon mustard, salt, and black pepper until completely smooth and well combined. The room-temperature eggs are key because they blend more smoothly with the cream and create a silkier custard. Whisk for about 1–2 minutes until the mixture is uniform in color and consistency. Set the jug aside while you finish assembling the quiches.
• Remove the pastry shells from the oven and gently press down any puffed-up areas using the back of a spoon. Divide the cooled bacon mixture from Step 2 evenly among all 24 pastry cups, filling each about 1/4 of the way. Sprinkle the grated cheddar cheese evenly over the bacon in each cup. Carefully pour the custard mixture from Step 3 into each shell until it reaches just below the rim—fill slowly to avoid overfilling. Bake the quiches at 180°C for 18–20 minutes until the custard is just set but still slightly jiggly in the very center when you gently shake a tin. The residual heat will continue to set them as they cool.
• Remove the quiches from the oven and let them rest in the tins for 5 minutes—this allows the filling to set completely and makes them easier to remove. Run a thin knife around the edges of each quiche to loosen them gently, then use a small spoon or offset spatula to lift them out. Serve warm or at room temperature. These mini quiches can be made ahead and reheated gently in a 150°C oven for about 5 minutes if needed.