Authentic French Mini Quiche Lorraine
Here’s the thing about a real quiche Lorraine from eastern France: the oldest versions don’t have any cheese at all. Just smoky pork, eggs and cream in a buttery crust. Most French home cooks add a handful of Gruyère these days, though, and so do I. It browns on top and gives you that golden, blistered finish.
I brown the bacon before it goes in. French lardons are leaner and can bake raw, but American bacon lets off a lot of fat, and if you skip this you end up with greasy puddles. Drain it well. Go easy on the salt too, since the bacon and cheese are already salty. A pinch of nutmeg in the cream is traditional, and you’d miss it if it weren’t there. These are individual size, one per person with a green salad.
Authentic French mini quiche Lorraine with smoky bacon, Gruyère and a silky cream custard in individual pastry shells. They bake in a jumbo muffin tin, so there's no tart ring to fuss with. Serve them warm or at room temperature, and don't worry about leftovers, since they reheat well.
Ingredients
Equipment
Method
- Heat the oven to 350°F. Unroll the pie crust and cut out 5-inch circles, gathering and rerolling the scraps until you have 6. Press them into the cups of a jumbo muffin tin so they come up the sides, and crimp the edges with your fingers.1 refrigerated pie crust
- Cook the diced bacon in a skillet over medium heat until lightly browned, about 6 minutes. Drain it well on paper towels, then divide it among the pastry shells.10 oz thick-cut bacon or lardons
- Whisk the eggs and heavy cream together with the nutmeg, a few grinds of pepper and just a small pinch of salt, since the bacon and cheese bring plenty.3 large eggs, 1 cup heavy cream, 1 pinch ground nutmeg, salt and black pepper
- Pour the custard over the bacon, filling each shell to just below the rim. Scatter the Gruyère on top and finish with a pinch of dried parsley.1 1/2 cups shredded Gruyère, 1/2 teaspoon dried parsley
- Bake for 25 to 30 minutes, until the tops are puffed and golden and the centers barely wobble when you nudge the pan.
- Let the quiches rest in the pan for 10 minutes so the custard sets, then lift them out carefully. Serve warm or at room temperature with a green salad.
Nutrition
Notes
For the original cheese-free version, skip the Gruyère and add an extra 1/4 cup of cream. Baked quiches keep 3 days in the fridge and reheat in a 325°F oven in about 10 minutes.
You might also like our Quick Mini Quiches.
made these for mothers day brunch and they looked like they came from a french bakery. browning the bacon first was a good call
really good but mine were a little salty, next time ill skip the salt completely like it says
tried the no cheese version from the notes, so creamy. my husband liked the gruyere ones better tho