These mini quiche ended up being a fantastic party food, French or not! I actually made them a week ahead of time and then baked and froze them. The day of the shower, I baked them for about 15 minutes and served them warm from the oven; no one could’ve guessed they weren’t freshly made! You could easily omit the bacon for a vegetarian version, but I loved the hint of flavor it added to the bite-sized snacks. Use a drinking glass or a canning jar to cut out rounds of pie dough and you’ll end up with perfectly round quiche. Also, be sure to grease your pan well so that they each pop out of the pan easily!
One Year Ago: Sweet Potato Butter
Two Years Ago: Carrot Soup
Mini Quiche Lorraine
-6 slices bacon, cooked and crumbled
-2 large eggs
-1 egg yolk
-1 cup half and half
-salt & freshly ground pepper
-1 (15 oz) refrigerated pie crust
-flour, for work surface
1. Coat a 24-cup mini-muffin tin with cooking spray and set aside. Preheat oven to 375F.
2. In a mixing bowl, whisk together eggs, yolk, and half and half. Season with salt & pepper and set aside.
3. On a lightly floured surface, use a 2 1/2-inch round cutter (I used a drinking glass) to cut 24 rounds out of the pie crust. Gently press rounds into muffin cups. Divide crumbled bacon evenly between the lined cups and then divide the egg mixture between the cups.
4. Bake for 20-25 minutes, until quiche crusts are golden brown and the egg mixture is puffed up and set in the center. Transfer to a cooling rack and serve warm.
(*If freezing, cook and cool completely. Place on a baking sheet and freeze in a single layer until solid. Store in an airtight container, in a single layer, in the freezer. When ready to use, place on a baking sheet and reheat at 350F for 12-14 minutes.