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Easy Mini Quiche Lorraine Cups

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These bite-sized quiche cups feature a tender puff pastry crust filled with a savory custard of eggs, cream, smoky bacon, sautéed onions, and Gruyère cheese. Perfect for quick brunches, parties, or cozy homemade bites.

Ingredients

Scale
  • 1 sheet store-bought puff pastry, thawed
  • All-purpose flour, for dusting
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half (or whole milk for lighter option)
  • 6 slices bacon, cooked and chopped
  • 1 cup (100 g) grated Gruyère cheese (or Swiss cheese)
  • 1 small onion, finely chopped and sautéed
  • Salt and freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg (optional)
  • Optional garnishes: fresh chopped chives or parsley, light dusting of paprika

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook bacon in a skillet over medium heat until crispy, about 6–8 minutes. Drain and set aside, reserving some bacon fat if desired.
  3. Sauté chopped onions in the same skillet over medium heat until soft and translucent, about 4–5 minutes. Remove from heat and cool slightly.
  4. Lightly flour work surface and roll out thawed puff pastry to smooth creases. Cut 12 circles about 3 inches (7.5 cm) in diameter using a cookie cutter or glass.
  5. Press each pastry circle into mini muffin tin cups to form shells. Trim excess pastry if needed.
  6. Prick pastry shells with a fork and blind bake for 8 minutes until lightly golden. Remove from oven.
  7. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
  8. Stir in cooked bacon, sautéed onions, and grated cheese until evenly combined.
  9. Pour filling evenly into pre-baked pastry shells, filling about 3/4 full.
  10. Bake quiche cups for 18–22 minutes until filling is set and slightly golden. Test doneness with a toothpick.
  11. Cool in pan for 5 minutes before removing. Garnish with chopped chives or parsley if desired.

Notes

Blind baking the pastry shells prevents soggy bottoms. Use room temperature eggs and cream for a silky custard. Cover pastry edges with foil if browning too fast. Don’t overfill to avoid spills. Can prepare filling ahead and refrigerate. Freeze baked quiches for up to 2 months and reheat from frozen.

Nutrition

Keywords: mini quiche, quiche lorraine, puff pastry, bacon, brunch recipe, easy quiche, savory bites, party appetizers

Find it online: https://tinastirs.com/easy-mini-quiche-lorraine-cups-recipe-for-quick-homemade-bites/