Description
Delight in these bite-sized crispy mini quiches filled with creamy eggs, crispy bacon, and savory Gruyère cheese, perfect for any occasion.
Ingredients
Scale
- 1 package refrigerated pie crusts or puff pastry, thawed
- 4 large eggs, room temperature
- 1/2 cup heavy cream
- 1/4 cup small-curd cottage cheese
- 6 oz bacon, cooked and chopped
- 3/4 cup Gruyère cheese, shredded
- 1/4 cup finely chopped onion or shallot
- Salt and freshly ground black pepper to taste
- Pinch of freshly grated nutmeg (optional)
- Optional garnishes: Freshly chopped chives or parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the pie crusts on a lightly floured surface and cut circles to fit your mini muffin cups.
- Press each circle gently into the muffin cups and line them with parchment paper and pie weights. Bake for 8-10 minutes until edges turn golden.
- Remove weights and parchment, then bake for another 2 minutes.
- In a skillet over medium heat, cook diced bacon until crisp, about 5-7 minutes.
- In the same skillet, sauté the chopped onions in the residual bacon fat until translucent, about 3 minutes.
- In a medium bowl, whisk together eggs, heavy cream, and cottage cheese until smooth. Stir in bacon, onions, Gruyère, salt, pepper, and nutmeg.
- Spoon the egg mixture evenly into each pre-baked pastry shell, filling 3/4 full.
- Bake for 15-18 minutes until the filling sets and tops are lightly golden.
- Let cool in the pan for 5 minutes, then garnish with chives or parsley before serving.
Notes
Make pastry shells in advance for an easy preparation. Customize fillings based on preferences.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg