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Perfect Mini Bacon and Gruyère Quiche Cups

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These mini bacon and Gruyère quiche cups are a quick, easy, and delicious brunch option featuring a flaky crust, creamy custard filling, and savory bacon and cheese.

Ingredients

Scale
  • 1 sheet refrigerated pie crust (Pillsbury recommended)
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 1 cup grated Gruyère cheese (about 100g)
  • 3 large eggs, room temperature
  • 3/4 cup heavy cream (180 ml)
  • 1/4 cup whole milk (60 ml)
  • 1 teaspoon fresh thyme leaves, finely chopped (optional)
  • Pinch of kosher salt
  • Freshly ground black pepper to taste
  • Pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the bacon in a cold frying pan over medium heat, turning occasionally, until crisp (about 8-10 minutes). Drain on paper towels and chop into small pieces once cooled.
  3. Roll out the pie crust on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut out 12 circles about 3 inches (7.5 cm) in diameter and press each into the cups of a standard 12-cup muffin tin, pushing dough up the sides to form shells.
  4. Blind bake the crusts by lining each with parchment paper and filling with pie weights or dried beans. Bake for 8 minutes, remove weights and parchment, then bake for another 3 minutes until lightly golden.
  5. In a medium bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth and slightly frothy.
  6. Sprinkle about 1 tablespoon of grated Gruyère cheese into each crust, add a spoonful of chopped bacon, then carefully pour the custard mixture over the filling, filling each cup about 3/4 full.
  7. Bake on the middle rack for 20-25 minutes until custard is set and tops are lightly golden. The custard should not jiggle when shaken gently.
  8. Let the quiche cups cool in the pan for 5 minutes before removing carefully with a butter knife or small spatula.
  9. Serve warm or at room temperature.

Notes

Blind bake the crust to prevent soggy bottoms. Cook bacon until crisp and drain well to avoid greasy filling. Whisk custard until slightly frothy for a light texture. If crust edges brown too quickly, tent with foil after 15 minutes. Chill dough before cutting to prevent shrinking. Avoid overfilling custard to prevent spills.

Nutrition

Keywords: mini quiche, bacon quiche, Gruyère quiche, brunch recipe, easy brunch, savory quiche cups, bite-sized quiche

Find it online: https://piperplate.com/perfect-mini-bacon-and-gruy-e-re-quiche-cups-recipe-for-easy-brunch-ideas/