Mini Quiche Lorraine

  • 50 mins
  • 10 ingredients


  • 3 sheets puff pastry, thawed
  • 4 oz Gruyere cheese, grated
  • 1 onion, finely chopped
  • 1 oz butter
  • 12 slices bacon, finely choppedd
  • 2 eggs
  • 3/4 cups cream
  • 1/2 tsp ground nutmeg
  • fresh chives, chopped, for garnish
  • kosher salt and fresh cracked black pepper to taste
  • Lightly grease two12 hole round mini pastry tins.
  • Preheat the oven to 375 degrees.
  • Using a 3 inch round cutter, cut rounds of pastry and fit in the tins.
  • Divide the cheese evenly among the pastry tins.
  • Cover and refrigerate while making the filling.
  • Heat the butter in a small pan and cook the bacon and onion for 3 minutes or until the onion is tender and the bacon is slightly crispy.
  • Drain on paper towels. When cool divide the mixture evenly among the pastry tins.
  • Whisk the eggs in a bowl with the cream, nutmeg and freshly ground black pepper.
  • Carefully spoon into tins over bacon and cheese mixture.
  • Garnish with chives.
  • Bake for 20 minutes or until lightly browned and set.
  • Serve warm.

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