These cute little Mini Quiche Lorraine are perfect for a gathering because they’re delicious, warm or cold, and who doesn’t love quiches?
Finally, some sun in our Autumn
My immune system is not doing me any favours. My husband, Tomasi, caught a cold a few weeks ago after taking our toddler, Kai, for a night swim. Kai then caught it of him, then I caught it from Kai! I’ve now come to the realisation that anything Kai catches, I’ll get and vice versa, there’s no way to escape.
The first cold was mild but in the end, I caught another cold and got a sore throat all over again, followed by a runny nose and dry irritating coughs. This cold is more severe, and it came with head and body aches. Seriously, why do we get sick when we have 100 things to do?! and who the hell catches a cold twice in the space of a week? Me, of course!
Our Aussie autumn 2022 seriously felt like it rained endlessly! We had a beautiful weekend of sunshine, however; I spend most of that recovering in bed. I managed to drag my miserable bum to the beach with Tomasi and Kai to have a picnic on the beach. When I say picnic, think of McDonald’s drive-through on a towel. After indulging ourselves in junk food, both hubby and I felt sick, but Kai was happily chomping down on his McNuggets.
We should’ve packed our Mini Quiche Lorraine for our picnic, but couldn’t because Tomasi ate them all. I made a batch of 24 quiches a few weeks ago and forgot to hide them from my husband. It only took a few days until there was nothing left in the container but some crumbs.
When I confronted him, he had the gall to say it’s my fault. Apparently, I should’ve known his favourite ingredients were eggs, bacon and cheese… *eye-roll* So that obviously meant Tomasi’s entitled to 80% of them!
Mini Quiche Lorraine
These mini quiches are the perfect size to take to picnics or gatherings. There’s no need for knives, forks or plates because all we need to do is pick them up and scoff them down! Another great thing about quiches is they taste yummy served warm or at room temperature.
I used a 2 x standard 12 hole muffin tin which made 24 mini quiches, and for convenience, I used store-bought pre-rolled frozen shortcut pastry. To ensure the quiches have a crisp crust, we bake the pastry for a short time before adding the filling.
I wanted to enhance my Quiche Lorraine with a little more flavour, but at the same, I didn’t want to change the overall taste of a classic quiche. So, I added garlic with the bacon and onions, then dijon mustard to the egg mixture. It turned out utterly delicious!
This is a simple recipe with basic ingredients, but these quiches are sure to be a crowd-pleaser. They’re the perfect bite-size and are not too small. The pastry crust to filling ratio is just right, after all, no one wants to eat a quiche that is made with too much pastry with hardly any filling!
Not a fan of quiche Lorraine? no worries, get creative and add your own fillings. Maybe, smoked salmon, mushroom or sundried tomato quiche is more for you? Either way, there are so many yummy options to choose from.
For other delicious snack ideas, check these recipes out:
Baked Prawn Toast on Garlic Bread
Cheesy loaded fries with bacon & sausage
Ingredients for Mini Quiche Lorraine
Rindless bacon – My favourite bacon is streaky because I like the ratio of meat to fat. However, all kinds of rindless bacon will work. If you’re using lean or shortcut bacon, you will need 2 teaspoons of oil to fry with the bacon.
Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. I don’t recommend using low-fat cream because the quiches may end up being runny, or they may not set.
Frozen shortcut pastry – I love using prepackaged ready rolled pastry because it’s convenient and tastes pretty good. The ones I used were 24cm (9.5in) square pastry sheets. Follow the instructions on the packet on how to defrost the pastry sheets.
Cheese – I used tasty cheddar cheese, but you could use Swiss, Monterey Jack, Gruyere and all kinds of cheddar.
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How to make Quiche Lorraine
Step-by-step guide with photos
Preheat the oven to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. Grease 2 muffin tins with 12 holes (24 in total) with oil spray or brush with oil.
Cut 4 circles out of each pastry sheet using a 9.5cm (3.7in) round cutter. You should have 24 circles in total.
Use the palm of your hand and fingers to cup a pastry circle before placing it into the muffin tin. Press the pastry down gently to cover the base and sides of the tin. Make sure there’s no air trapped between the tin and pastry, but there’ll be a few pleats on the sides of the pastry. Use your fingers to press and smooth out the pleats. Repeat this step with the remaining pastry. To prevent the pastry from puffing in the oven, prick the base of the pastry a few times with a fork. Bake the pastry for 6-7 minutes.
Whilst the pastry is in the oven, work on the bacon mixture. Place the bacon in a frying pan over medium-high heat and stir regularly until the fat has rendered from the bacon. Add in the garlic and onions, then stir-fry for another minute. Use a fine heatproof strainer to drain the excess fat from the bacon mixture or spoon it over some paper towels. Leave the bacon mixture to cool whilst working on the egg mixture.
Whisk together the egg, cream, dijon mustard, salt and pepper in a large jug. Whisk the mixture until you can no longer see any streaks of eggs.
Remove the pastries from the oven. If some parts of the pastry have puffed up, push it down using the back of a teaspoon. Divide the bacon mixture evenly in each pastry, then do the same with the cheese. Pour the egg mixture over the bacon and eggs and into the pastry and fill it to the top. Ensure no egg mixture gets out of the pastry, otherwise, it’ll make the pastry soggy. Bake for 18 to 20 minutes. The egg filling will look puffy when it’s out of the oven but will deflate. Optional – Place some fried crispy bacon pieces on top of the quiches before serving.
Leftovers – Allow the quiches to cool completely at room temperature, then transfer into a sealed container and store in the fridge. It’ll be good for up to 4 days and will freeze for up to 2 months.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
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Cheers (I’ll drink to that) – Cat Tre
Mini Quiche Lorraine
Ingredients
- oil spray or oil (to grease)
- 6 sheets shortcrust pastry (defrosted) (NOTE 1)
- 200 gm bacon (finely diced, more for optional garnish) (NOTE 2)
- 2 cloves garlic (minced)
- ¼ cup finely diced brown onion
- 6 large eggs
- 1⅓ cup thickened cream (whipping cream) (NOTE 3)
- 2 tsp dijon mustard
- 1 tsp salt
- ⅛ tsp black pepper (or a pinch)
- ½ cup finely grated Tasty cheese (NOTE 4)
Instructions
- Preheat the oven to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. Grease 2 muffin tins with 12 holes (24 in total) with oil spray or brush with oil.
- Cut 4 circles out of each pastry sheet using a 9.5cm (3.7in) round cutter. You should have 24 circles in total.
- Use the palm of your hand and fingers to cup a pastry circle before placing it into the muffin tin. Press the pastry down gently to cover the base and sides of the tin. Make sure there's no air trapped between the tin and pastry, but there'll be a few pleats on the sides of the pastry. Use your fingers to press and smooth out the pleats. Repeat this step with the remaining pastry. To prevent the pastry from puffing in the oven, prick the base of the pastry a few times with a fork. Bake the pastry for 6-7 minutes.
- Whilst the pastry is in the oven, work on the bacon mixture. Place the bacon in a frying pan over medium-high heat and stir regularly until the fat has rendered from the bacon. Add in the garlic and onions, then stir-fry for another minute. Use a fine heatproof strainer to drain the excess fat from the bacon mixture or spoon it over some paper towels. Leave the bacon mixture to cool whilst working on the egg mixture.
- Whisk together the egg, cream, dijon mustard, salt and pepper in a large jug. Whisk the mixture until you can no longer see any streaks of eggs.
- Remove the pastries from the oven. If some parts of the pastry have puffed up, push it down using the back of a teaspoon. Divide the bacon mixture evenly in each pastry, then do the same with the cheese. Pour the egg mixture over the bacon and eggs and into the pastry and fill it to the top. Ensure no egg mixture gets out of the pastry, otherwise, it'll make the pastry soggy. Bake for 18 to 20 minutes. The egg filling will look puffy when it's out of the oven but will deflate. Optional – Place some fried crispy bacon pieces on top of the quiches before serving.
