Super simple Mini Bacon Quiche starts with store-bought pie crust. It's Quiche Lorraine in miniature form and perfect for parties and small hands!
I love my mom's twist on quiche with bacon: She adds broccoli and she makes it in a cake pan and we all cut squares. It's so great! We always eat it on Christmas morning, and it's the best thing ever.
When I make Bacon Quiche, though, I make it in miniature form. That way it's already pre-portioned (I will assign myself a quantity to consume, such as a baker's dozen) and the small size is great for my kids.
Can you Freeze Homemade Quiche?
Yes, here's how you freeze and reheat these mini quiches:
- Bake and cool the mini quiches (cool about 10 minutes).
- Arrange them in a single layer (not touching) on a baking sheet or plate and put them in the freezer for 30 minutes to 1 hour.
- Once they are frozen solid, transfer to a freezer-safe bag.
- Reheat straight from the freezer (do not thaw) in a 400-degree oven for 5 to 10 minutes.
How long do you cook frozen mini quiches?
- To reheat frozen mini quiches in the oven, preheat the oven to 400 degrees. Bake straight from the freezer for 5 to 10 minutes or until the internal temperature reaches 165 degrees.
- To reheat frozen mini quiches in the microwave, arrange 10 or so on a plate. Microwave at 50% power for 45 seconds to 1 minute.
Mini Bacon Quiche Recipe
- 4 pie crusts thawed (homemade or from 2 boxes store-bought)
For the Egg Mixture:
- 4 eggs
- 1 cup milk
- 1/2 teaspoon Salt
For the Filling:
- 12 ounces Swiss cheese grated
- 12 slices bacon fried and crumbled
- 8 tablespoons green onion sliced
- Place the pie crust pouches to stand at room temperature about 15 to 20 minutes.
- Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
- Open and unfold one pie crust, and press out any fold lines. With a 2 and 1/2 inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
- In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
- Place one tablespoon of cheese into each of the muffin cups. Evenly divide the chopped bacon among the cups, about 1/2 teaspoon. Top with a couple slices of green onion.
- Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.