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Crispy Mini Quiche Lorraine Bites

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These crispy mini Quiche Lorraine bites feature a flaky golden crust and a creamy, savory filling with smoky bacon and Gruyère cheese. Perfect for brunch, parties, or a tasty snack, they come together quickly and easily.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 1/4 teaspoon salt
  • 6 slices bacon, cooked crisp and chopped
  • 3/4 cup (85g) Gruyère cheese, shredded
  • 3 large eggs, room temperature
  • 3/4 cup (180ml) whole milk
  • 1/2 cup (120g) cottage cheese, small-curd
  • 1/2 small onion, finely chopped (optional)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, combine sifted flour and salt. Add cold, cubed butter and rub into flour with fingertips or pastry cutter until mixture resembles coarse crumbs with some pea-sized bits.
  2. Slowly drizzle ice-cold water, one tablespoon at a time, mixing lightly with a fork until dough just comes together. Gather into a ball, flatten into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces. Reserve 1 teaspoon bacon fat and sauté onion until translucent and soft, about 3 minutes. Let cool.
  4. Preheat oven to 375°F (190°C). Lightly grease mini tart pans or muffin tin.
  5. Roll chilled dough on lightly floured surface to about 1/8 inch (3mm) thickness. Cut rounds about 3 inches (7.5cm) diameter. Press dough into tart pans and trim excess.
  6. Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake another 5 minutes until just golden.
  7. In a large bowl, whisk eggs, whole milk, and cottage cheese. Stir in cooled bacon, sautéed onion, shredded Gruyère, nutmeg, salt, and pepper until combined.
  8. Spoon filling evenly into pre-baked tart shells, filling about 3/4 full. Bake at 375°F (190°C) for 18-22 minutes until filling is set and tops are lightly golden.
  9. Let mini quiches cool in pans for 5 minutes, then remove and transfer to cooling rack. Serve warm or at room temperature.

Notes

Chill dough to prevent shrinkage and ensure flaky crust. Blind bake crusts to avoid soggy bottoms. Cover crust edges with foil if browning too fast. Use pie weights or dried beans for blind baking. Test doneness by gently pressing center; it should spring back slightly. Store leftovers in airtight container refrigerated up to 3 days or freeze up to 1 month. Reheat in oven to maintain crispness.

Nutrition

Keywords: mini quiche, quiche lorraine, appetizer, brunch, bacon, Gruyère, savory bites, party food, easy recipe

Find it online: https://bitematrix.com/crispy-mini-quiche-lorraine-bites-recipe-easy-homemade-golden-crust/