Easy Mini Quiche Lorraine Cups Recipe with Gruyere for Perfect Fancy Brunches
These bite-sized quiche cups combine flaky crust, smoky bacon, and nutty Gruyere cheese for an easy, elegant brunch treat that comes together in about 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini quiche cups 1x
- Category: Brunch
- Cuisine: French
Ingredients
Scale
- One store-bought 9-inch pie crust (or homemade) cut into small rounds to fit mini muffin tin
- 4 slices bacon, cooked until crispy and chopped
- 1 cup shredded Gruyere cheese (about 100g)
- 3 large eggs, room temperature
- 3/4 cup heavy cream (180ml) or half-and-half for lighter option
- Salt and freshly cracked black pepper to taste
- Pinch of freshly grated nutmeg (optional)
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crust on lightly floured surface to about 1/8 inch (3 mm) thick. Use a 2.5 inch (6.5 cm) round cutter or glass to cut 12 circles.
- Lightly grease a 12-cup mini muffin tin with butter or non-stick spray. Press each crust circle into the cups, ensuring dough is snug against sides and bottom.
- Blind bake crusts for 7-8 minutes using pie weights or dried beans on parchment paper to prevent puffing.
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until combined. Stir in shredded Gruyere, chopped bacon, and chives if using.
- Remove crusts from oven and spoon egg mixture into each cup, filling about 3/4 full.
- Bake quiche cups for 18-22 minutes until filling is set but slightly jiggly in center and tops are lightly golden.
- Cool in pan for 5 minutes before carefully removing. Serve warm or at room temperature.
Notes
Blind bake the crust to prevent sogginess. Avoid overfilling the cups to prevent spills. Tent crust edges with foil if browning too quickly. Whisk eggs and cream gently to avoid bubbles. Quiches can be made a day ahead and baked fresh. Sprinkle a little cheese on top before baking for a crispy golden top. Leftovers store well in fridge for 3 days and freeze nicely.
Nutrition
- Serving Size: 1 mini quiche cup
- Calories: 165
- Sugar: 1
- Sodium: 250
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 7
Keywords: mini quiche, quiche lorraine, brunch recipe, Gruyere cheese, bacon, easy quiche, bite-sized quiche, fancy brunch