Baby Quiche Lorraine
Prep time
Cook time
Total time
These Baby Quiche Lorraine are so good that it's hard to not eat them before they make it to the plate!
Author: Aubrey Cota
Recipe type: Appetizer
Serves: 12
Ingredients
- 2- 9 inch pre-made, unbaked pie crusts
- ½ cup crispy bacon crumbles
- ½ cup finely shredded Swiss Cheese
- 4 whole eggs
- ½ cup milk
- 2 oz. cream cheese, melted
- ½ tsp salt
- ½ tsp ground mustard
- ⅛ tsp pepper
- ⅛ tsp nutmeg
Instructions
- preheat oven to 350 degrees
- using a 2 inch biscuit cutter cut out 24 circles from the pie crust dough
- spray a mini muffin tin with cooking spray
- place a circle of dough in each muffin cup to that it covers the bottom and sides of the cup
- bake for 5 minutes
- while the pie crusts pre-bake whisk together eggs, milk, salt, mustard, pepper, and nutmeg
- remove the cups from the oven and, using a fork poke holes in the bottom of each cup if it bubbled up
- place a few crumbles in each cup and then top with a bit of cheese
- mix the melted cream cheese into the egg mixture and pour a tbsp of mixture into each pastry cup over the bacon and cheese
- place the muffin tin on top of a baking sheet (in case of spillage)
- bake for 25 to 30 minutes or until crust is golden and eggs are cooked through
- allow to cool for 2-3 minutes and then run a thin knife around the edge of each cup
- invert the baking sheet on the top of the muffin tin and flip
- the baby quiche should be left on the baking sheet
- serve warm or room temperature
Notes
This recipe serves 12 people 2 baby quiche each.
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