Mini Quiche Lorraine

Elaine Bovender


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!


★★★★★ 3 votes

10 to 12
20 Min
35 Min


  • 1-11 oz
    package pie crust mix (i just make my own recipe)
  • 4 slice
    bacon cooked crisp and crumbled fine
  • 1 small
    onion, minced
  • 1/4 c
    swiss cheese, shredded
  • 1/2 tsp
  • 1 large
    egg, slightly beaten
  • 1/2 c
    half and half, heated
  • 1/4 tsp
    pepper, freshly ground
  • 1/4 tsp
    freshly grated nutmeg

How to Make Mini Quiche Lorraine


  1. Preheat oven to 400 degrees. Coat a miniature muffin tin with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Printable Recipe Card

About Mini Quiche Lorraine

Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Quick & Easy

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