Mini Quiches with Puff Pastry

Notes on Ingredients and Substitutions

*see recipe card below for full list and quantities of the ingredients.

• Bacon: Bacon is the heart of a classic Quiche Lorraine. Cooking it beforehand ensures it releases its moisture and reduces the quiche's baking time. You can easily swap it with ham or skip it entirely. For a vegetarian option, mushrooms are a great replacement!
• Leeks: Leeks add a mild, sweet onion-like flavor that pairs perfectly with bacon and Gruyère. Make sure to wash them thoroughly, as dirt can hide between the layers. Like the bacon, cooking the leeks first removes excess moisture and helps the quiches bake evenly.
• Cream: Heavy cream gives the quiche custard that signature velvety texture. If you’re looking for a lighter option, half-and-half works too.
• Grated Nutmeg: Nutmeg adds a subtle warmth and pairs beautifully with Gruyère cheese. If you don’t have it on hand, don’t worry—the quiches will still taste amazing without it.
• Puff Pastry: Puff pastry is a game-changer for these mini quiches. It’s buttery, flaky, and super convenient when you use store-bought. Just remember to thaw it according to the package instructions before rolling it out.
• Gruyère Cheese: This nutty, savory cheese is a classic in Quiche Lorraine and melts beautifully. If Gruyère isn’t available, Swiss cheese or even sharp cheddar makes a great substitute.
• Chives: totally optional, but you can top with some fresh chives!

How to Make These Mini Quiches

1. Preheat oven and cook the Bacon: Preheat oven to 375°F (190°C). Heat a skillet over medium-high heat and cook 6 slices of bacon for 2–4 minutes on each side, or until crispy. Remove and place on a plate lined with paper towels to drain. Once cooled, chop into small pieces.

2. Sauté the Leeks: In the same skillet, add 1 medium leek (thinly sliced) and a pinch of kosher salt. Sauté over medium heat until softened, about 5 minutes. Remove from heat and set aside on a plate.

3. Prepare the Egg Mixture: In a medium bowl or large glass measuring cup, whisk together 3 large eggs, 1 ½ cups heavy cream, ½ teaspoon kosher salt, a pinch of black pepper, and a pinch of grated nutmeg until well combined.

4. Prepare the Puff Pastry: Lightly flour your work surface and roll out 1 sheet of puff pastry with a rolling pin until smooth. Cut the sheet into 12 equal squares (4 rows across and 3 down).

5. Assemble the Mini Quiches: Grease a 12-cup muffin tin with butter. Place a square of puff pastry into each muffin cup, pressing gently to form a shell. Divide the cooked bacon, sautéed leeks, and 6 oz of grated Gruyère cheese evenly among the cups. Pour the egg mixture over the filling, filling each cup about ¾ of the way to allow room for expansion.

6. Bake and serve: Bake in the preheated oven for 30–40 minutes, or until the custard is set and the puff pastry is golden brown. Let the quiches cool for 5–10 minutes before removing them from the tin. Garnish with chopped chives (optional). Serve warm or at room temperature.

Storage Tips

These mini quiches with puff pastry are perfect for meal prep! Once baked and cooled, store them in an airtight container or in a ziplock bag in the refrigerator for up to 4 days. Or they can be frozen for up to 3 months.

Reheat directly from frozen in a 350°F (175°C) oven for about 10–15 minutes, or until warmed through. For a quicker option, you can use the microwave but you will lose some the flaky texture from the crust but it will still be so delicious!

Other Helpful Tips

• Even Filling: To avoid overfilling the muffin cups, use a measuring cup or ladle to pour the egg mixture evenly into each. Aim to fill about ¾ of the way to leave room for expansion.
• Test for Doneness: Check if the quiches are done by gently shaking the muffin tin. The centers should be set and puffed up. They will deflate and firm up further as they cool.
• Customize Fillings: The great thing about quiche is that the possibilities are limitless so feel free to experiment with other ingredients like spinach, mushrooms, or other cheeses for variety. Just make sure to sauté or cook any ingredients that might release moisture.