Mini Quiche Lorraine

Mini Quiche Lorraine is a savory custard tart baked in a muffin tin, loaded with bacon and cheese. These individual quiches cook fast, have crispy edges, and stay tender inside. The trick is using a hot oven and watching for the slight jiggle in the center that means they are done.

Ingredients for Mini Quiche Lorraine

Bacon adds smoky salt and richness. Onion brings sweetness when softened. Eggs form the custard base, while heavy cream and whole milk make it silky and set properly. Gruyère cheese melts into the filling with nutty flavor. Salt, black pepper, and fresh thyme season the whole thing. Butter greases the tin so the quiches release cleanly.

Why This Mini Quiche Lorraine Works

A hot oven (400°F) sets the edges fast while the center stays creamy. The muffin tin shape gives you a high ratio of crispy, caramelized edge to tender center. Because each quiche is small, the filling cooks through in 20 to 25 minutes without the top browning too much.

The custard ratio of three eggs to one cup of cream and milk is thick enough to hold together but still trembles slightly when done. If you overbake, the eggs tighten and the texture turns rubbery. A gentle jiggle in the very middle is your signal to stop.

Cooking the bacon and onion first means they release fat that flavors the whole filling. Gruyère melts smoothly and adds depth that cheddar cannot match. Fresh thyme is optional but lifts the dish beyond breakfast into brunch territory.

Mistakes To Avoid

Overbaking is the most common failure. The eggs continue to cook slightly after the quiche leaves the oven, so remove them when the center still jiggles gently when you shake the tin. Fully set quiches will taste dry and rubbery.

Filling the cups too full causes the custard to puff up and spill over the sides as it bakes. Leave at least one-quarter inch of space at the top so there is room for the filling to rise without overflow.

Skipping the cooling step makes the quiches fragile when you try to remove them. Let them sit in the tin for 5 minutes so the custard firms up enough to hold its shape as you turn them out.

Using pre-shredded cheese can make the filling grainy because of the starch coating on the shreds. Grate the Gruyère from a block right before you assemble the quiches for a smooth, creamy texture.

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Ingredients

• 6 slices bacon, chopped
• 1 small onion, finely diced
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup Gruyère cheese, grated from a block
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves, chopped (optional)
• 2 teaspoons butter, for the tin

Step-by-step Instructions

1. Heat the oven to 400°F (200°C). Butter all 12 cups of a muffin tin.
2. Cook the bacon in a small skillet over medium heat for 5 to 7 minutes, stirring often, until crisp. Transfer to a paper towel and let cool for 2 minutes.
3. Pour off all but 1 tablespoon of the bacon fat. Add the diced onion and cook over medium heat for 4 to 5 minutes, stirring, until soft and light golden.
4. Whisk the eggs, cream, and milk in a medium bowl until smooth. Stir in the salt, pepper, thyme, and cooked bacon.
5. Divide the grated Gruyère evenly among the 12 muffin cups, using about 1 tablespoon per cup. Pour the egg mixture over the cheese until each cup is three-quarters full.
6. Bake for 20 to 25 minutes, until the edges are set and golden but the very center of each quiche jiggles slightly when you shake the tin. The internal temperature at the center should reach 160°F (71°C).
7. Remove from the oven and let the quiches cool in the tin for 5 minutes.
8. Run a thin knife around the edge of each quiche, then gently turn out onto a plate. Serve warm or at room temperature.