Easy Mini Quiche Lorraine Cups Recipe 5 Perfect Savory Snacks

Let me tell you, the aroma of smoky bacon mingling with melted cheese and flaky pastry is enough to make anyone’s mouth water. The first time I baked these Easy Mini Quiche Lorraine Cups, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It all started years ago when I was knee-high to a grasshopper, watching my grandma whip up quiches that always seemed to disappear faster than she could slice them.

I stumbled upon this mini quiche recipe on a rainy weekend, trying to recreate that same nostalgic comfort but in bite-sized form that’s dangerously easy to snack on. Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These little morsels have since become a staple at every family gathering and potluck I host, always bringing smiles and empty plates.

You know what makes these Easy Mini Quiche Lorraine Cups so perfect? They’re just right for breakfast on-the-go, a savory treat for your kids’ lunchboxes, or to brighten up your Pinterest snack boards. I’ve tested this recipe more times than I can count (all in the name of research, of course), and it always delivers that perfect balance of creamy, smoky, and buttery flavors. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

Honestly, I’ve tried a handful of quiche recipes, but these mini cups stand out for so many reasons:

• Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery runs; you likely have everything in your pantry and fridge already.
• Perfect for Any Occasion: Great for brunches, potlucks, cozy dinners, or even holiday mornings.
• Crowd-Pleaser: Kids and adults alike rave about these—always the first to disappear!
• Unbelievably Delicious: The smoky bacon, creamy custard, and flaky crust combo is pure comfort food at its best.

This isn’t just another quiche recipe. The magic is in the perfectly balanced seasoning and the little twist of using pre-made pie crust for a flaky finish without the fuss. Plus, blending cottage cheese into the custard makes it ultra-smooth and adds a subtle tang that elevates the flavor. This recipe is comfort food reimagined—quicker and easier, but with all the soul-soothing satisfaction you crave.

Whether you’re impressing guests or treating yourself, these mini quiche cups bring a cozy, homemade feel with zero stress. They’re the kind of bites that make you close your eyes after the first taste—pure nostalgic comfort, you know?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying textures without the fuss. You’ll find most of these staples in your kitchen, but I’ve added a few tips so your quiche cups come out perfect every time.

• For the crust:
  • 1 sheet of pre-made pie crust (I prefer Pillsbury for flakiness)
• For the filling:
  • 4 large eggs, room temperature
  • 1 cup cottage cheese (small-curd, firm — adds creaminess and a subtle tang)
  • 1/2 cup whole milk or half-and-half (use dairy-free milk if needed)
  • 1 cup shredded Gruyère cheese (or Swiss cheese for a milder flavor)
  • 4 slices bacon, cooked and crumbled (smoky and crisp is best)
  • 1 small onion, finely chopped (adds a sweet savoriness)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Pinch of freshly grated nutmeg (optional but highly recommended—trust me!)
• Optional garnish:
  • Chopped fresh chives or parsley (for a pop of color and freshness)

Feel free to swap the bacon for smoked ham or turkey bacon if you prefer. In summer, a handful of fresh herbs like thyme or tarragon make a lovely seasonal twist.

Equipment Needed

• Mini muffin tin (12 cups) — essential for these bite-sized treats
• Mixing bowls (medium and small)
• Whisk and fork (for blending eggs and ingredients)
• Non-stick skillet or frying pan (to cook bacon and sauté onions)
• Sharp knife and cutting board (for chopping onions and herbs)
• Measuring cups and spoons (accuracy is key for custard)
• Cooling rack (to let quiche cups cool evenly without sogginess)

If you don’t have a mini muffin tin, a regular muffin tin works too—just adjust baking times and portion sizes accordingly. Honestly, I’ve used silicone muffin cups on occasion, and they’re a great budget-friendly option that makes popping the quiche cups out a breeze. Just remember to grease well to avoid sticking!

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C). This temperature crisps the crust nicely without overcooking the filling.
2. Prepare the crust: Roll out the pie crust on a lightly floured surface. Using a round cookie cutter or glass about 3 inches (7.5 cm) in diameter, cut out 12 circles. Gently press each circle into the mini muffin cups, making sure to cover the bottom and sides evenly. Poke a few tiny holes with a fork to prevent bubbling.
3. Cook bacon and onions: In a skillet over medium heat, cook the bacon until crisp (about 6–8 minutes). Remove and drain on paper towels, then crumble. In the bacon fat, sauté the chopped onions until translucent and soft, about 3–4 minutes. Let cool slightly.
4. Mix custard: In a medium bowl, whisk together the eggs, cottage cheese, milk, salt, pepper, and nutmeg until smooth. This mixture should be creamy and slightly thick.
5. Assemble quiche cups: Evenly divide bacon, onions, and shredded cheese among the crust-lined muffin cups. Pour the custard mixture over, filling each cup about 3/4 full. Don’t overfill—custard will puff slightly while baking.
6. Bake: Place the muffin tin in the oven and bake for 20–25 minutes. You’ll know they’re done when the custard is set and the tops are lightly golden. If the crust edges brown too quickly, tent with foil after 15 minutes.
7. Cool and serve: Let the quiche cups cool in the tin for 5 minutes before transferring to a cooling rack. This stops them from getting soggy. Garnish with chopped chives or parsley if you like.

Tip: If you want to prepare ahead, bake fully, cool, and store in an airtight container in the fridge. Reheat in a 350°F (175°C) oven for 10 minutes before serving.

Cooking Tips & Techniques

Making quiche cups might seem straightforward, but a few tricks make all the difference. First, don’t skip pre-cooking the bacon and onions. Raw bacon releases grease that can make the crust soggy, and onions need time to soften and sweeten.

When it comes to the custard, whisk thoroughly so the cottage cheese blends smoothly—no one wants lumps in these little bites. I’ve found that using room-temperature eggs helps everything combine better, giving you that silky texture.

Watch your crust carefully while baking. I once got distracted and let the edges burn, which was a bummer. If you notice browning too fast, tent with foil to protect the crust while the filling finishes baking. Also, filling cups 3/4 full is key to avoid overflow or underfilled bites.

Timing is your friend here. I like to prep crusts and filling first, then cook bacon and onions while the oven preheats. This multitasking saves loads of time.

Variations & Adaptations

• Vegetarian: Skip the bacon and swap in sautéed mushrooms or roasted red peppers for a meaty, smoky flavor.
• Gluten-Free: Use gluten-free pie crust or make a simple almond flour crust to keep these mini quiches accessible.
• Dairy-Free: Replace cottage cheese and milk with coconut yogurt and almond milk; use a dairy-free cheese alternative.
• Seasonal Twist: Add fresh herbs like dill or basil in the summer, or swap in caramelized leeks for onions in fall.
• Spicy Kick: Stir in a pinch of cayenne pepper or diced jalapeños to the custard for a subtle heat.

One personal favorite variation is adding chopped sun-dried tomatoes and fresh basil for a Mediterranean vibe. It’s a nice change of pace and always a hit with guests!

Serving & Storage Suggestions

These Easy Mini Quiche Lorraine Cups are best served warm or at room temperature. They make a fantastic finger food for brunch or an elegant appetizer at cocktail parties. Pair them with a crisp green salad or fresh fruit for a balanced plate.

For storage, keep leftover quiches in an airtight container in the refrigerator for up to 3 days. They also freeze well—wrap individually in plastic wrap and place in a freezer bag for up to 2 months. When reheating, bake at 350°F (175°C) for about 10 minutes or until warmed through, which helps retain their crispiness.

Flavors deepen the next day, so sometimes I make these a day ahead and enjoy the slightly more melded taste the following afternoon. Plus, they’re perfect to grab on the go.

Nutritional Information & Benefits

Each mini quiche cup contains roughly 150 calories, with about 10 grams of fat, 8 grams of protein, and 3 grams of carbs—making it a satisfying snack that won’t weigh you down. The protein from eggs, bacon, and cottage cheese helps keep you full, while the calcium and vitamins from dairy support bone health.

This recipe can be adjusted for various dietary needs—swap in low-fat dairy or dairy-free options as needed. The mini size helps portion control, which is great if you’re watching intake but still craving something savory and indulgent.

Plus, the inclusion of onions and optional fresh herbs adds antioxidants and flavor without calories—a win-win in my book.

Conclusion

If you’re looking for a savory snack that’s both easy to make and irresistibly tasty, these Easy Mini Quiche Lorraine Cups are your new best friend. They’re simple enough for everyday treats but fancy enough to impress guests without the stress. I love how customizable they are, so you can tailor them to your taste or dietary needs.

Honestly, these little quiches feel like a warm hug in food form. I hope you enjoy making and sharing them as much as I do—be sure to comment below and let me know your favorite variations or any tips you’ve discovered. Happy baking and snacking!

FAQs About Easy Mini Quiche Lorraine Cups

Can I make these mini quiches ahead of time?

Yes! You can bake them fully, cool completely, then store in the fridge for up to 3 days. Reheat in the oven before serving for best texture.

What can I use instead of pie crust?

You can try puff pastry for a flakier texture or make a gluten-free crust using almond flour. Some even use wonton wrappers for a crispier bite.

Can I freeze these mini quiches?

Absolutely! Wrap each quiche individually and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10 minutes when ready to eat.

How do I prevent the crust from getting soggy?

Pre-bake the crust slightly or poke small holes in the dough to let steam escape. Also, cooking the bacon and onions first helps reduce moisture in the filling.

Are there vegetarian options for this recipe?

Yes! Simply omit the bacon and use sautéed mushrooms, spinach, or roasted veggies instead. The cheese and custard still make it deliciously rich.

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