Mini Bacon and Gruyere Quiche
Servings 12 mini quiche
Equipment
- Large skillet
- Muffin Tin
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
Serving:
- Hot sauce
Instructions
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels before chopping into 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 into 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, without going above the crust.
- Place in 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.