These Mini Quiche Lorraine are everything you love about the classic French dish, but baked into perfectly portable, bite-sized portions. With a buttery crust, creamy egg custard, crispy bacon, and melty cheese, they’re an easy yet elegant addition to any breakfast or brunch spread!
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Making Mini Quiche Lorraine in a muffin pan is like giving your brunch a delicious little makeover—because who doesn’t love bite-sized, perfectly portioned treats? These mini quiches are not only adorable but also practical, making them ideal for meal prep, entertaining, or just elevating your weekday breakfast.
No need to fly to France for a bit of fancy. These mini quiche bake faster than a full-size quiche, have the perfect ratio of crispy crust to creamy filling, and are easy to grab and go. Whether you're hosting brunch, packing lunches, or just treating yourself, these little quiches are a total win!
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Ingredients & Substitutions
Below are the ingredients needed to make these delightful muffin tin Quiche Lorraine. Nothing surprising, everything easy to find. Let's take a look at how you can make changes if you need:
- Pie crust – For convenience, I'm using store-bought pastry. Most brands come with two crusts in a package and that's what you'll need. If you want to make your own pie crust, like I do for my broccoli and cheddar mini quiche, I tell you how to do it in a section below. But no judgment either way.
- Bacon – I prefer to make my crispy bacon in the oven, but you can cook it on the stove, or even use microwave bacon. Whatever you like!
- Gruyere cheese – If you can't find Gruyere cheese, you can use Swiss cheese, Parmesan cheese, anything with a nutty, kind of funky flavor.
- Heavy cream – A classic Quiche Lorraine recipe is rich because there's a higher liquid to egg ratio than in a regular quiche or mini frittatas. You could cut use half-and-half instead of heavy cream, but I wouldn't recommend using regular milk as it will affect the richness and texture. I've never tried this with a nondairy product, so I'm not sure how that would come out. If you do it let me know!
- Chives – Some recipes call for onions, but I absolutely hate onions in a quiche or frittata unless they're thoroughly cooked or caramelized. I was happy to add a little fresh chives for a mild onion vibe that's not overwhelming. Feel free to leave it out or maybe replace it with caramelized onions.
See recipe card below for a full list of ingredients and measurements.
Variations
Classic Quiche Lorraine is a breakfast and brunch favorite, but you can easily mix things up with a few delicious variations. Each variation keeps the essence of a classic quiche while adding its own unique flavors—perfect for a brunch spread!
- Spinach & Feta Quiche – Like my spinach and feta mini frittata, just swap the bacon for sautéed spinach and crumbled feta for a Mediterranean twist. The salty feta pairs beautifully with the creamy egg custard.
- Mushroom & Gruyère Quiche – Sautéed mushrooms add an earthy depth, while nutty Gruyère cheese brings a rich, melty texture. Try adding a touch of thyme for extra flavor.
- Smoked Salmon & Dill Quiche – Replace the bacon with flaked smoked salmon and add fresh dill for a bright, elegant variation. A dollop of crème fraîche on top makes it extra special.
- Caramelized Onion & Goat Cheese Quiche – Slow-cooked caramelized onions bring a hint of sweetness, perfectly balanced by tangy, creamy goat cheese. This one is a guaranteed crowd-pleaser!
- Broccoli & Cheddar Quiche – Swap the bacon and gruyere for chopped frozen broccoli (no need to cook!) and shredded cheddar cheese. A favorite of both kids and adults!
Quick Recipe Video
Step-by-Step Instructions
Let's make the tiniest and best Quiche Lorraine. One of my greatest goals is to break down the way of thinking that making a fancy sounding breakfast or brunch dish is complicated. This is so simple that you're going to want to make them for every gathering, or even a random Tuesday!
- Cook your bacon however you like. I prefer to make crispy bacon in the oven for less mess, but stove-top or microwave bacon is fine.
- Preheat oven to 375°F and spray the wells of a 12 cup muffin pan lightly with nonstick spray (or grease with oil on a paper towel).
Step 1: In a large measuring cup, or mixing bowl with a pour spout, add your eggs, half-and-half, kosher salt, and a pinch of nutmeg. Add black pepper if you like.
Step 2: Whisk together until thoroughly mixed and set aside.
Step 3: Chop bacon into ¼ inch pieces and toss together with shredded cheese and chives, if using.
Step 4: Use a 3 ½ to 4 inch round cutter, or trace around a large drinking cup with a paring knife, to cut 6 circles from a piece of your pie dough. Repeat with the other pie crust.
If making your own pie crust, the ingredients and instructions are in the next section and at the bottom of the recipe card.
Step 5: Place a circle of dough into each well, pressing up sides to form a tiny pie.
Step 6: Divide the filling evenly between all of the tiny pies. Pour egg mixture into each until almost completely full.
Bake: Bake on the bottom rack of your oven at 375° for 25 to 30 minutes, or until the edges of the pie crust are lightly browned and and the filling is puffy and golden.
If you want more color on them, place the pan on the top rack and bake for another five minutes. Use an offset spatula or a butter knife to remove from the tin. Eat while still warm or at room temperature.
Making your own pie crust
As a professional baker, I have absolutely zero issues with using shortcut store-bought pie crust. But☝️if you want the satisfaction of making every bit of these mini quiche lorraine from scratch, who am I to take that away from you? Here's how it goes:
- 3 cups all-purpose flour (360 g)
- ½ teaspoon kosher salt
- 16 tablespoons unsalted butter 2 sticks, cold and cut in small pieces (226 g)
- ½ cup ice water, + more if needed (120 ml)
Step 1: Add all-purpose flour and kosher salt to a food processor and pulse to combine. Add cubed butter and pulse 8–10 times until the mixture resembles clumpy sand.
Step 2: While pulsing, drizzle in ice-cold water, starting with ½ cup. Add more, a tablespoon at a time, until the dough starts to come together and holds together when pinched.
Step 3: Divide the dough in half and transfer each portion onto plastic wrap. Use the wrap to press the dough into a disc, then chill for at least 30 minutes or up to 3 days. Freeze for up to 6 months in freezer-safe bags.
Step 4: When ready to make your mini quiche, roll each dough disc out on a lightly floured surface to about ¼ inch or thinner thickness and about 12 inches in diameter. Cut out circles and continue on as shown above.
Expert Tips
Making Mini Quiche Lorraine in a muffin tin is easy, but a few simple tips can help ensure perfect results:
- Use Pre-Rolled Pie Dough – Store-bought pie dough saves time and works just as well as homemade. Cut rounds slightly larger than the muffin cups to allow for shrinkage.
- Grease the Muffin Tin Well – Even with crust, a light coating of nonstick spray or butter in your muffin pan prevents sticking and makes removal easier.
- Mix the Custard Thoroughly – Whisk eggs, cream, and seasonings well to ensure a smooth, even filling. You can even strain through a wire mesh strainer for an extra silky texture.
- Don’t Overfill – Fill each crust about ¾ full to prevent spills as the custard puffs up while baking.
- Let Them Cool Slightly – Allow quiches to rest for a few minutes before removing them from the tin to help them set and avoid breaking.
Recipe FAQs
Because these are made in individual muffin pan wells, the chance of the crust not baking are slim, but if you want to be sure, partially prebaking (blind baking) for 5 minutes can help ensure the crust is crisp.
Absolutely! I make my egg bites and my mini spinach and feta frittata directly in a muffin tin. Just grease the muffin tin thoroughly and pour the filling directly into the cups. Bake for a few minutes less than with crust, or until they are golden brown and puffy.
Yes! Bake and store them in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or until warm.
Definitely! Let them cool completely, then freeze in an airtight container for up to 3 months. Reheat straight from frozen at 350°F for about 15 minutes.
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-Cynthia
📖 Recipe
Mini Quiche Lorraine Recipe (in a Muffin Pan)
Equipment
Ingredients
- 2 store-bought pie crusts
- 4 large eggs
- 1 cup (240 g) heavy cream
- ½ teaspoon kosher salt
- 6 slices crispy bacon chopped
- 4 ounces (115 g) Gruyere cheese shredded
- 1 tablespoon chives chopped (optional)
Instructions
- Cook your bacon however you like. I prefer to make crispy bacon in the oven for less mess.
- Preheat oven to 375°F and spray the wells of a 12 cup muffin pan lightly with nonstick spray (or grease with oil on a paper towel).
- In a large measuring cup, or mixing bowl with a pour spout, whisk together your eggs, half-and-half, and kosher salt. Set aside.
- Chop bacon into ¼ inch pieces and toss together with shredded cheese and chives, if using.
- Place dough on a lightly floured surface and roll out just to smooth any lines from packaging. Pinch any tears closed with your fingers.
- Use a 3 ½ to 4 inch round cutter, or trace around a large drinking cup (a red solo cup is the perfect size) with a paring knife to cut out 6 circles. Repeat with the other pie crust. (if making your own pie crust, the instructions are in the notes below)
- Place a circle of dough into each well, pressing up sides to form a tiny pie.
- Divide the filling evenly between all of the tiny pies. Pour egg mixture into each until almost completely full.
- Bake on the bottom rack of your oven at 375° for 25 to 30 minutes, or until the edges of the pie crust are lightly browned and and the filling is puffy and golden.
- If you want more color on them, place the pan on the top rack and bake for another five minutes. Use an offset spatula or a butter knife to remove from the tin. Eat while still warm or at room temperature.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 16 tablespoons unsalted butter 2 sticks, cold and cut in small pieces
- ½ cup ice cold water
Cynthia Christensen says
These are perfect for quick morning grab-and-go or weekend brunch!