Mini Quiches with Puff Pastry
These mini quiches are my go-to for brunch gatherings or meal prep. They’re everything I love about a classic Quiche Lorraine—bacon, cream, and Gruyère—but made bite-sized and even more fun. I added leeks to bring a little sweetness and extra flavor, and the puff pastry makes them so buttery and flaky. They’re perfect for busy mornings, snacks on the go, or as a freezer stash for when you want something quick and homemade. Honestly, every time I make these, they disappear in no time!
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Equipment
- 1 muffin tin
- 1 small pan
- Mixing Bowl
- Rolling Pin
Ingredients
- 6 slices of bacon
- 1 medium leek about 1 cup, thinly sliced
- 3 large eggs
- 1 ½ cups heavy cream
- ½ teaspoon kosher salt plus a pinch for cooking leeks
- ¼ teaspoon black pepper
- a pinch of grated nutmeg
- 1 sheet puff pastry thawed, if frozen
- all-purpose flour for rolling out puff pastry
- 6 oz Gruyère cheese grated
- butter for greasing muffin tin
- 2 teaspoon chopped chives optional
Instructions
- 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.
- 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.
- Prepare the Egg Mixture: In a medium bowl or large glass measuring cup, whisk together 3 eggs, 1 ½ cups heavy cream, ½ teaspoon kosher salt, a pinch of black pepper, and a pinch of grated nutmeg until well combined.
- 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).
- 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.
- 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.
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Notes
- Storage: 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!
- 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.
- 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.
Nutrition
Calories: 545kcal | Carbohydrates: 20g | Protein: 13g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 98mg | Sodium: 514mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 0.4mg | Calcium: 330mg | Iron: 1mg
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