Quiche Muffins (Mini Quiche Lorraine)
This crustless quiche muffin recipe is perfect for brunch or a quick breakfast on the go. Crisp bacon, caramelized onions, and melty cheese create a rich, creamy custard that's baked to golden brown perfection—all in just 15 minutes! Individual quiches are perfect for parties.
Servings: 12
Calories: 262kcal
Ingredients
- 1 Tablespoon olive oil for pan
- 8 slices thick cut bacon chopped
- ½ cup minced white onion
- 1 cup shredded Swiss cheese divided (about 1 ½ cups)
- 2 Tablespoon grated parmesan cheese
- 1 Tablespoon potato starch
- 8 eggs
- 1 cup heavy cream
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 F degrees. Oil (or butter) the bottom and sides of your muffin tin thoroughly.
- Cook bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon to a paper towel–lined plate to drain. Crumble bacon into pieces.
- In a small bowl, mix together the cooked bacon, onion and cheeses with the potato starch.
- Whisk eggs with heavy cream, salt, pepper, and mustard in a medium bowl until well blended.
- Dived half of the cheese mixture between the muffin cups. Pour custard on top, then top with remaining cheese mixture. Bake quiche muffins on middle rack of oven until custard is set and quiche is nicely browned on top, about 20 minutes. Transfer to a rack and let cool for 5 to 10 minutes. Unmold the quiche and serve.
Notes
- I don't recommend making ahead, but you can prep the filling and eggs separately. Store in the refrigerator overnight. Assemble and bake in the morning.
🌡️Storing Leftovers
Cool completely. Store leftovers in an airtight container in the fridge for up to 3 days. You can also keep in the freezer for up to 2 months. Thaw in the fridge before reheating. Reheat mini muffins in the microwave for 30-45 seconds or in the oven at 350F for 8-10 minutes.Leave a review or get more information on the recipe!
