Mini Quiche Lorraine
By
Elaine Bovender
@Elaine55
1
I found this recipe online a few years ago. I was looking for a good finger food recipe for a church function and boy, did I hit the jackpot when I found this mini quiche recipe. They are so dainty and pretty, they make the perfect finger food for wedding and baby showers and they are so delicous! Everyone just raves about them and wants the recipe whenever I bring these. This recipe can be easily doubled or even trippled to feed a crowd of people. Hope you enjoy them!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
10 to 12
Prep:
20 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
1-11 ozpackage pie crust mix (i just make my own recipe)
-
4 slicebacon cooked crisp and crumbled fine
-
1 smallonion, minced
-
1/4 cswiss cheese, shredded
-
1/2 tspsalt
-
1 largeegg, slightly beaten
-
1/2 chalf and half, heated
-
1/4 tsppepper, freshly ground
-
1/4 tspfreshly grated nutmeg
How to Make Mini Quiche Lorraine
- Preheat oven to 400 degrees. Coat a miniature muffin tin with cooking spray and set aside.
- Mix pie crust according to package directions. Roll out the dough and cut with a round biscuit/cookie cutter into rounds to fit the muffin tin. Prick the bottoms with a fork and bake for 5 minutes or until lightly browned. Remove from oven and set aside.
- Cook bacon until crispy, but be careful not to burn. Drain and finely crumble. Cook the onion in the bacon fat until transparent and soft. Drain and mix with the crumbled bacon.
- Divide the onion/bacon mixture equally into the muffin cups. Sprinkle shredded cheese equally over the bacon/onion in the muffin cups. Mix the remaining ingredients together in a small bowl and spoon into the cup mixtures (I use a ladel).
- Bake in 400 degree oven for 15 minutes. Reduce heat to 350 and bake for another 5 to 7 minutes or until lightly browned. You may serve hot or at room temperature.
