Mini Quiche Recipe
Ingredients
- Cooking spray
- 2 store-bought or homemade unbaked pie crusts
- All-purpose flour, as needed
- 4 strips bacon, finely chopped, optional
- 2 tablespoons finely chopped shallot
- 3 large eggs
- 1/2 cup half-and-half, or light cream
- 1/4 teaspoon fine salt
- Dash freshly ground black pepper
- Dash freshly grated nutmeg
- 1/3 cup shredded Gruyère, or Swiss cheese, about 1 1/2 ounces
- 2 tablespoons sliced chives, optional
Instructions
- 1
Gather the ingredients.
- 2
Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.
- 3
Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust—re-roll scraps as needed for the last few rounds. Set aside.
- 4
Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside.
- 5
In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.
- 6
Add the bacon-shallot mixture to the egg mixture and whisk to blend.
- 7
Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.
- 8
Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.
- 9
Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.
