Mini Bacon Quiche Recipe
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!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 48 appetizers
- 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.