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Mini Bacon and Gruyere Quiche

Mini Bacon and Gruyere Quiche

Mini bacon and gruyere quiche are super easy to make, take only a few ingredients, and make a terrific quick breakfast or party snack. I used a pre-made pie crust because I had one on hand, but you could totally make your own crust if you prefer. These mini bacon and Gruyere quiche never last long when I make them and are always a nice treat when you need a quick breakfast or snack throughout a busy week.

Mini Bacon and Gruyere Quiche

How to Make Mini Bacon and Gruyere Quiche

Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into very small bits.

Heat oven to 375 degrees. Coat a muffin tin with cooking spray.

Remove one pie crust from the pouch; place on a flat surface. With a 3-inch round cutter, cut 12 rounds from each crust (you will have to re-roll the scraps).

Press 1 pie crust round into the bottom and up sides of each muffin cup.

Sprinkle some bacon bits in each cup followed by a touch of shredded Gruyere cheese.

Mini Bacon and Gruyere Quiche

Whisk the eggs together with the milk until very well combined; about 2 minutes. Season with a bit of sea salt and freshly cracked pepper, to taste; whisk to combine.

Carefully pour some of the egg mixture into each cup making sure not to go above the crust.

Mini Bacon and Gruyere Quiche

Place into the oven and bake until the egg is fluffy and cooked through and the crust is golden, about 15 minutes.

Remove from the oven and cool for a few minutes before placing them on a serving plate.

Serve with your favorite hot sauce, if desired. Enjoy.

Mini Bacon and Gruyere Quiche

Mini Bacon and Gruyere Quiche

Mini Bacon and Gruyere Quiche

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Breakfast
Cuisine: American
Servings: 12 mini quiche
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 4 slices of bacon
  • 1 pre-made pie crust
  • ½ cup Gruyere cheese, shredded
  • 2 large eggs, well beaten
  • ½ cup whole milk or heavy cream
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into very small bits.
  • Heat oven to 375 degrees. Coat a muffin tin with cooking spray.
  • Remove one pie crust from the pouch; place on a flat surface. With a 3-inch round cutter, cut 12 rounds from each crust (you will have to re-roll the scraps).
  • Press 1 pie crust round into bottom and up sides of each muffin cup.
  • Sprinkle some bacon bits in each cup followed by a touch of shredded Gruyere cheese.
  • Whisk the eggs together with the milk until very well combined; about 2 minutes. Season with a bit of sea salt and freshly cracked pepper, to taste; whisk to combine.
  • Carefully pour some of the egg mixture into each cup making sure not to go above the crust.
  • Place into the oven and bake until the egg is fluffy and cooked through and the crust is golden, about 15 minutes.
  • Remove from the oven and cool for a few minutes before placing them on a serving plate.
  • Serve with your favorite hot sauce, if desired. Enjoy.
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10 Comments

  1. I often make large quiches but I have never tried small does. A great idea for an amuse-bouche. Keep safe, Diane

  2. Beth Ferris says:

    Could I make ahead, freeze and re-heat in oven? At what temperature and for how long would I need to re-heat?

    1. Beth,

      I’ve never tried freezing them because they disappear so quickly in my house.

      I assume you would bake & cool completely then freeze them in an airtight container. Either reheat them in the microwave or in the oven at 375 for 15 minutes or until warmed throughout. Let me know how it goes if you give it a try.

      -Pam

  3. Anne Olson says:

    Pam,
    I made these the other day and they are so fun to eat! And tasty! We had a few of them with your French onion soup that you posted back in 2015. For the soup, I eliminated the bread but kept some of the cheese and still broiled that. After the soup cheese was bubbling, I just popped one of these on top and pushed them down a little. And we had another mini quiche along side to put in when the first one was gone. And my kids and grandchildren loved them too. Thank you!

    1. Anne,

      What a fantastic idea!!! I’m going to have to try it your way sometime soon. I love French onion soup.

      -Pam

  4. Beth Ferris says:

    5 stars
    Pam,
    I did freeze the quiche and re-heated in the oven just as you suggested. They received rave reviews. Thank you for all of your amazing recipes.
    Beth

    1. Beth,

      Great news!!! Thank you for taking the time to let me know and thanks for being a loyal reader.

      -Pam