Mini Quiche Recipe
Food Recipes | Appetizers | Breakfast | Brunch | Fusion | Indian
This Mini Quiche works for a week of breakfasts or planning your Christmas brunch spread. You’re not gonna be able to keep your little fingies off them.
PREP TIME
30 mins
COOK TIME
50 mins
SERVINGS
12
Ingredients
- 3/4 lb thick-cut bacon
- 2 Pillsbury pre-made refrigerated pie crusts
- 2 Tbsp butter
- 1/2 medium onion, diced
- 2 cups brown mushrooms, diced
- 4 large eggs
- 1.25 cups heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne
- 1/8 tsp nutmeg
- 1 cup gruyere cheese, freshly shredded
COOKING INSTRUCTIONS:
Mini Quiche
- Preheat oven to 400ºF.
- Separate bacon onto a parchment-lined baked sheet and bake for 18-20 mins, or until desired doneness. Remove from oven and transfer bacon to paper towel-lined plate to drain. Pat top of bacon with more paper towel to remove excess grease. Once bacon is cool enough to handle, crumble on cutting board with knife. Set aside.
- Melt butter in large pan on stovetop. Sauté onions until just beginning to get tender, then add mushrooms and continue sautéing until tender as well. Salt and pepper to taste. Remove from pan into a bowl. Mix in bacon crumbles. Set aside.
- In a medium bowl, whisk the eggs. Then whisk in heavy cream, salt, pepper, cayenne, and nutmeg until well-combined. Set aside.
- Unroll pie crust and cut 4” circles out of it (we used a coupe glass to cut the circles). Place each crust circle into its own mold on a greased muffin pan. Form crust scraps into an extra circle where needed.
- In each muffin mold, add 2 Tbsp onion/mushroom/bacon mixture, then gruyere to taste. Pour egg mixture over top each mold until mixture is flush with top of crust.
- Bake quiche at 325ºF for 25-27 mins, or until set and lightly golden on top. Remove from oven and let rest for at least 10 mins before serving. Enjoy!
PAIRINGS:
Mini Quiche
Sauvignon Blanc
Sparkling Brut
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