Mini Quiche Lorraine
Real men do eat this quiche. These quiches can certainly be made as delicate mini hors d'oeuvres or larger pies for a luncheon or a brunch item. This versatile item can be made ahead and frozen - just heat for your next cocktail party. If you are preparing a full-size pie, I prefer dry baking the crust in 375℉ oven for 12-15 minutes before adding the filling. The egg batter - this is the same for any quiche variation I make - makes two 9" pies or several dozen hors d'oeuvres.
Ingredients
- Pie Crust (prepared separately)
- 6 Large Eggs
- 2 cups Heavy Cream
- 2 tbsp Hellmann's Mayonnaise
- ½ cup Melted Butter
- 1 pinch Salt
- 1 dash Black Pepper
- 1 touch Nutmeg (literally a hint is all you need)
- Crispy Diced Bacon
- Diced Ham
- Shredded Swiss Cheese
Instructions
- Mix together Eggs, Heavy Cream, Mayonnaise, Melted Butter, Salt, Black Pepper and Nutmeg.
- You are only limited by your imagination - whatever you have on hand or whatever your family or guests will eat is a good filling. The Classic Quiche Lorraine contains Bacon, Ham and Swiss Cheese.
- Make pie crust and line mini muffin pans with 2½" circles of dough to form cups.
- Place desired filling in crust and pour egg batter over. Bake at 350℉ until set and golden brown - approximately 5-18 minutes for a mini quiche and about 50-60 minutes for large pies.
Notes
Variations
Be creative and use what you already have on hand.
Spinach & Swiss Quiche
- Sautéed spinach
- 1 sautéed onion
- Shredded Swiss cheese
- Optional - sliced mushrooms
- Sautéed mushrooms
- Sautéed onions
- 1 clove minced garlic
- Shredded white cheddar cheese (or yellow if you prefer)
- Blanched broccoli florets
- Sautéed onion
- Shredded sharp yellow cheddar
- Lump crabmeat
- 1 tsp old bay seasoning
- 2 tbsp chopped scallion
- ½ lb chopped bacon
- ½ lb diced ham
- ½ pint diced mushrooms
- ½ lb shredded Swiss or gruyere cheese
- ½ bunch chopped scallions
