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Magnificent Mini Quiche Lorraine Muffins in 20 Minutes

Mini Quiche Lorraine Muffins
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Whip up these delightful mini quiches for a perfect breakfast or brunch bite. They’re easy to make and bursting with classic Lorraine flavor.

Ingredients

Scale
  • 12 slices bacon, cooked and crumbled
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup finely chopped onion
  • 4 large eggs
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 (9-inch) unbaked pie crust

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Press the pie crust into a 12-cup muffin tin, creating liners for your quiches.
  3. In each muffin cup, evenly distribute the crumbled bacon, Gruyere cheese, Swiss cheese, and chopped onion.
  4. In a separate bowl, whisk together the eggs, half-and-half, salt, pepper, and nutmeg until well combined.
  5. Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full.
  6. Bake for 20-25 minutes, or until the quiches are set and lightly golden brown.
  7. Let them cool slightly in the muffin tin before carefully removing them.

Notes

  • You can use pre-shredded cheese to save time.
  • For a crispier crust, you can blind-bake the pie crust for 5-7 minutes before adding the filling.
  • These mini quiches are delicious served warm or at room temperature.

Nutrition

Find it online: https://tastytribune.com/mini-quiche-lorraine-muffins/