Ingredients for Miniature Quiche Lorraine
- Pie Crust Mix
- 4 slices bacon, cooked and crumbled
- 1/4 medium yellow onion, finely chopped
- 1/2 cup shredded Swiss cheese
- 1/4 teaspoon salt
- Egg
- Light Cream
- 1/4 teaspoon black pepper
- Nutmeg
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How to Make Miniature Quiche Lorraine
- Preheat oven to 400°F (200°C).
- Unroll pie crust and use a 2-inch cookie cutter or knife to cut out circles. Gently press each circle into the cups of a mini muffin tin.
- Prick the bottom of each crust with a fork.
- Bake for 5 minutes, or until lightly golden.
- While the crusts bake, cook bacon until crisp. Drain on paper towels and crumble.
- Sauté the chopped onion in the bacon grease until softened (about 3-5 minutes).
- Divide the cooked bacon and sautéed onions evenly among the mini quiche crusts.
- Sprinkle each quiche with an equal amount of Swiss cheese.
- In a small bowl, whisk together the eggs, milk or cream, salt, pepper, and optional mushrooms.
- Pour the egg mixture evenly over the bacon, onion, and cheese in each mini quiche cup.
- Bake for 15 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and bake for another 5-7 minutes, or until the quiches are set and lightly golden brown.
- Let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
29g
Carbs
5g
