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Easy Flaky Mini Quiche Lorraine Recipe Perfect for Breakfast or Brunch

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A delightful recipe for mini quiche Lorraine with a flaky buttery crust, smoky bacon, and creamy Gruyère cheese filling, perfect for breakfast, brunch, or parties.

Ingredients

  • All-purpose flour – 1 ¼ cups (150 g), sifted
  • Unsalted butter – ½ cup (115 g), cold and cubed
  • Ice water – 3-4 tablespoons, chilled
  • Pinch of salt
  • Bacon – 6 slices, diced (thick-cut works best)
  • Gruyère cheese – 1 cup (100 g), grated
  • Large eggs – 3, room temperature
  • Heavy cream – ¾ cup (180 ml)
  • Whole milk – ¼ cup (60 ml)
  • Salt – ½ teaspoon
  • Freshly ground black pepper – ½ teaspoon
  • Ground nutmeg – a pinch (optional)
  • Fresh thyme leaves – 1 teaspoon (optional)

Instructions

  1. Make the Crust: In a large bowl, whisk together 1 ¼ cups (150 g) flour and a pinch of salt. Add ½ cup (115 g) cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 3-4 tablespoons of ice water, stirring gently, until the dough just comes together. Avoid overmixing!
  2. Chill the Dough: Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
  3. Cook the Bacon: While the dough chills, cook 6 slices of diced bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Leave a bit of bacon fat in the pan for extra flavor.
  4. Prepare the Filling: In a mixing bowl, whisk together 3 large eggs, ¾ cup (180 ml) heavy cream, and ¼ cup (60 ml) whole milk. Add ½ teaspoon salt, ½ teaspoon freshly ground black pepper, and a pinch of nutmeg. Stir in the cooked bacon, 1 cup (100 g) grated Gruyère cheese, and optional 1 teaspoon fresh thyme leaves.
  5. Roll Out the Dough: On a lightly floured surface, roll the chilled dough to about 1/8 inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out 12 circles. Gently press each circle into the mini muffin tin cups, making sure to push the dough up the sides evenly.
  6. Fill the Cups: Pour the egg and bacon mixture evenly into each crust-lined cup, filling almost to the top but leaving a tiny gap to prevent overflow.
  7. Bake: Place the mini quiches in a preheated oven at 375°F (190°C) and bake for 20-25 minutes. The filling should be set but still slightly jiggly in the center, and the crust golden and flaky.
  8. Cool Slightly: Remove from oven and let cool for 5 minutes in the pan, then transfer to a wire rack to prevent soggy bottoms and keep the crust crisp.

Notes

Keep all ingredients cold to ensure a flaky crust. Avoid overmixing the dough to prevent toughness. Optionally blind bake crust for 5-7 minutes for extra crispness. Use room temperature eggs and dairy for smooth filling. Do not overfill cups to avoid spillover. Poke crust with a fork if it puffs up during baking.

Nutrition

Keywords: mini quiche lorraine, breakfast recipe, brunch recipe, flaky crust, bacon quiche, easy quiche, party appetizer

Find it online: https://magnetmeal.com/easy-flaky-mini-quiche-lorraine-recipe-perfect-for-breakfast-or-brunch/