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Easy Savory Mini Quiche Lorraine Cups

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These mini quiche Lorraine cups are a quick and easy savory treat perfect for brunch, featuring smoky bacon, melted cheese, and fresh herbs in a buttery crust.

Ingredients

Scale
  • Mini pre-made pie crusts or mini phyllo shells
  • 6 slices bacon, cooked and crumbled
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) shredded Gruyère cheese
  • 1 small yellow onion, finely chopped
  • 1 tsp fresh thyme, finely chopped (or ½ tsp dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp butter or oil for sautéing the onion

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your mini muffin tin or spray with non-stick spray to prevent sticking.
  2. Cook 6 slices of bacon over medium heat until crisp (about 8 minutes). Drain on paper towels, then crumble into bite-sized pieces. Set aside.
  3. In the same skillet, add 1 tbsp butter or oil and sauté the finely chopped onion over medium heat for 3-4 minutes until translucent and soft. Remove from heat and let cool slightly.
  4. Press mini pre-made pie crusts or phyllo shells into each muffin cup, ensuring the edges are snug.
  5. In a medium bowl, whisk together 4 large eggs and 1 cup (240 ml) heavy cream until well combined. Add salt, pepper, and fresh thyme.
  6. Sprinkle the cooked bacon, sautéed onions, and 1 cup (100 g) shredded Gruyère cheese evenly into each crust-lined cup.
  7. Carefully ladle the egg mixture over the fillings in each cup, filling almost to the top but leaving a little room for expansion.
  8. Place in the oven and bake for 18-22 minutes, or until the custard is set and the tops are lightly golden. A toothpick inserted should come out clean.
  9. Let the quiche cups cool in the pan for 5 minutes before transferring to a cooling rack to firm up and make removal easier.
  10. Serve warm or at room temperature.

Notes

If crust edges brown too fast, cover loosely with foil halfway through baking. If custard is too wobbly at the end, bake a few extra minutes. Room temperature eggs and cream blend more smoothly. For gluten-free, use almond flour crusts. For dairy-free, substitute heavy cream with coconut cream and cheese with plant-based alternatives. Small ramekins or silicone muffin cups can be used but may require baking time adjustment.

Nutrition

Keywords: mini quiche, quiche Lorraine, brunch recipe, savory cups, bacon quiche, easy quiche, party appetizers

Find it online: https://elvafood.com/easy-savory-mini-quiche-lorraine-cups-recipe-perfect-for-brunch-ideas/