Mini Quiche Lorraine
Mini Quiche Lorraines are individual quiches that combine a buttery, flaky crust with creamy custard, Gruyère cheese, and bacon. Better still, they freeze and reheat beautifully.
Servings: 6 Mini Quiche Lorraine Tarts
Calories: 974kcal
Equipment
- 6 Mini 4-inch deep tart shells (See Tip 1)
- whisk
- 4-cup measuring cup
Ingredients
- 1½ cups (12 ounces, 355 ml) half-and-half (See Tip 2)
- 3 large eggs
- ½ teaspoon fine sea salt
- Dash of freshly grated nutmeg
- ½ cup (1.6 ounces, 45 grams, 8 pieces) bacon, cooked, drained, and crumbled (See Tip 3)
- ¾ cup (3 ounces, 85 grams) shredded Gruyère cheese (See Tip 4)
- 6 mini tart shells, pre-baked
Instructions
- Preheat the oven to 350°F.
- Whisk together the half-and-half, eggs, salt, and nutmeg. (See Tip 5)
- Sprinkle 2 tablespoons of the bacon into the bottoms of each mini tart shell.
- Sprinkle 0.5 ounces of the shredded Gruyère into each mini tart shell.
- Pour around 2½ to 3 ounces of custard into each tart shell. (See Tip 6)
- Bake in a preheated 350°F oven for around 25 to 30 minutes or until the filling is just set and lightly golden.
- Let the mini tarts cool for 10 minutes before removing them from the tart pans.
- Yield: 6 mini Quiche Lorraine Tarts
Video
Notes
- These mini tart pans were perfect for 2 reasons. First, they are deeper (1.2 inches) than the traditional mini tart pan (0.75 inches). This extra depth was critical in achieving the results. Second, the tart pans have slightly sloped sides, which help minimize any shrinkage of the pastry dough during baking.
- May use 1 ½ cups of heavy cream in place of the half-and-half. However, I found that the half-and-half worked well.
- I used pre-cooked bacon (regular, not thick cut), which I crisped in the microwave - one minute per 4 pieces of bacon on a plate covered in paper towels.
- Becasue of the simplicity of the custard in this recipe, using a quality imported Gruyère produces superior results to domestic Gruyère. I used Le Gruyère® Switzerland. It produced a subtle but distinctive taste.
- I like to use a 4-cup measuring cup here. It makes portioning the custard among the tart shells easy.
- I had enough custard leftover to make one additional quiche. However, I only had four mini tart shells.
Nutrition
Calories: 974kcal | Carbohydrates: 86g | Protein: 23g | Fat: 60g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1265mg | Potassium: 285mg | Fiber: 4g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 5mg
