Last Updated May 13th, 2018 at 02:42 pm by Lisa
Make Mini Brie and Bacon Quiche in muffin tins or small pie dishes. Serve for brunch or breakfast, the bacon and brie combination is scrumptious!
Brie and Bacon Quiche, ok that sounds good to me! (and it was..is…) Wow, my husband Anthony is still talking about these! We had our good friends Susie and Paul over for Brunch and this worked for us on so many levels.
Tips for Making Mini Brie and Bacon Quiche
You can make these in muffin tins, which is so fun! Or use small pie dishes. Which is extra special, because we love our friends. And hey, everyone loves to have their own individual small baked quiches.
The original source of this recipe is Tasty Kitchen food blog, and the link is in the notes below. I followed the original recipe, but did use Monterey Jack Cheese instead of Swiss Cheese which was great.
Use scratch or use store-bought pie crust which is fine and sometimes I make these that way too! It’s not that scary to make pie crust..really I promise. And we will make pie crust together in the future just you and I, and it will be ok…promise!
Our ~BRUNCH MENU~ for the day (includes Mini Brie and Bacon Quiche):
Mimosa’s
Coffee & Pastry
Mini Brie & Bacon Quiches
Tasty Kitchen – Brie & Bacon Quiche Recipe Source
How to Make Mini Brie and Bacon Quiche Step by Step
Step #1: Spray 2 regular muffin tins with non-stick coconut spray.
Step #2: Cut pie crust to fit bottom of muffin tin using a regular water-glass. Place pie dough pieces in bottom of each muffin tin space. If using small pie dishes, spray with non-stick spray, cut pie crust to fit, and crimp the edges.
Step #3: Crumble 3 pieces of brie and grated swiss cheese (or Monterey jack) in the bottom of the pie crust.
Step #4: Mix eggs, heavy whipping cream, sour cream, Worcestershire sauce, nutmeg, salt, and pepper. Use a 1/4 measuring cup, and pour into each of the muffin tin cups or fill the small pie dishes.
Step #5: Spread crumbled bacon on top.
Step #6: Bake in a preheated 375 degrees oven for about 50-55 minutes, until a pick inserted in the center comes out clean and the pie crust is slightly golden and baked. Cool slightly before serving.
One more thing, we made a few of these without bacon, and they were delish. So consider making a few that way!
All The Best Dishes,
Lisa
XO
Another great breakfast or brunch recipe to try is Tater Tot Breakfast Casserole:
And then there is our super popular Parmesan Baked Hash Browns:
Make Mini Brie and Bacon Quiche in muffin tins or small pie dishes. Serve for brunch or breakfast, the bacon and brie combination is scrumptious!
- 4 pie crusts store-bought or homemade
- 8 ounces brie cheese (rind removed)
- 4 cups grated swiss cheese shredded (or Monterey Jack Cheese)
- 12 slices Bacon Cooked Crisp, Drained, Crumbled
- 6 large eggs or egg beaters
- ½ cup whipping cream
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 pinch each nutmeg, sea salt, pepper
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Spray 2 regular muffin tins with non-stick coconut spray
-
Cut pie crust to fit bottom of muffin tin using a regular water-glass. Place pie dough pieces in bottom of each muffin tin space. If using small pie dishes, spray with non-stick spray, cut pie crust to fit, and crimp the edges.
-
Crumble 3 pieces of brie and grated swiss cheese (or monterey jack) in the bottom of the pie crust.
-
Mix eggs, heavy whipping cream, sour cream, Worcestershire sauce, nutmeg, salt, and pepper. Use a 1/4 measuring cup, and pour into each of the muffin tin cups or fill the small pie dishes.
-
Spread crumbled bacon on top.
-
Bake in a preheated 375 degrees oven for about 50-55 minutes, until a pick inserted in the center comes out clean and the pie crust is slightly golden and baked. Cool slightly before serving.
The quiches will puff up while baking, and that is ok! They will fall quite a bit once out of the oven.
This recipe will make 6 small 5-inch individual pie dishes or 24 regular muffin tin quiches.
Original Recipe Source: http://tastykitchen.com/blog/2011/05/brie-and-bacon-quiche/
all photography images and text © Lisa Torres | Delicious Table
Lisa…( Angel Chef), Can I make ahead of time? Day before? How do I store until serving? Melanie
Hey Melanie! So excited you like this recipe. Well here is the deal, I wish ya could, but the puff pastry is just a little funny after a few hours. But here is my trick: I get them prepped the day before to the point of sliced on the baking sheet, cover them with plastic wrap, and keep in the fridge overnight. (Puff pastry is crispier and puffs better when it comes right from the chilled state into a hot oven-the butter in the pastry “puffs”) That is a little know chef trick. So then bake in the am for 12-15 minutes and you’re out the door! I did this right before for a location photo shoot, and they were still amazing several hours later. The best is fresh from the oven of course, if you can take the baking sheets to a party and bake there..but prebaked is perfect for a few hours!
These are super simple to make and absolutely delicious! Brie and Swiss are Devine! What’s easier than a muffin pan with these babies?!