Last Updated September 13th, 2021 at 06:09 pm by Lisa
Make scrumptious Brie and Bacon Mini Quiche in muffin tins or small pie dishes, and serve these easy-to-make bacon quiches for brunch or breakfast.
Every time I serve these for brunch people love the small individual quiche size, and really want this recipe. Maybe it's all that bacon on top...
You Will Need
- 4 pie crusts store-bought or homemade
- 8 ounces brie cheese (remove rind optional)
- 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
Top Mini Quiche Tips
- Use homemade or store-bought pie crust both work well in this recipe.
- Spray the muffin tin, even non-stick ones, that way if thing bubble over it's easier to clean.
- A water glass or cookie cutter works well to cut the pie crust for the muffin tin.
- One more thing, I made a few of these without bacon, and they were delish. So consider making a few that way!
- The quiche will puff up while baking, and that is ok. This happens because of the egg mixture. They will fall quite a bit once out of the oven.
- This recipe will make 24 regular or 6 small 5-inch individual pie dishes.
- Try making a few without bacon, they are incredible. Or add some chopped veggies like onion, bell pepper, or mushroom.
- Preheat the oven to 375 degrees. Spray two muffin tins with non-stick coconut spray. Use a water glass or cookie cutter that cuts the pie dough to fill the bottom of each muffin tin cup.
- Cut out the pie crusts, reroll the pie dough, and cut them all out.
- Place pie dough pieces in the bottom of each muffin tin space, pressing them in place.
- Crumble 3 pieces of brie (you can remove the coating or leave on - your preference) and the grated swiss cheese (or Monterey jack) in the bottom of the pie crust.
5. Using a whisk or fork, mix eggs, heavy whipping cream, sour cream, Worcestershire sauce, nutmeg, salt, and pepper.
6. Use a ¼ measuring cup, and pour into each of the muffin tin cups or fill the small pie dishes until ½" from the top edge.
7. Spread crumbled bacon on top.
8. Bake at 375 degrees for about 50-55 minutes, until a toothpick, comes out clean and the pie crust is slightly golden and baked. Cool slightly before serving.
Quiche FAQs
What Is Quiche?
Quiche is a savory French tart with a pastry crust that is filled with eggs and other delicious flavorings, like cheese, meat, seafood, or vegetables.
YES. It freezes very well. I recommend letting it sit in the fridge for a good 24 hours to thaw before you reheat and eat it.
You don’t want the crust to get soggy, which can happen sometimes. So, to avoid this, I would make the crust and fill it separately, and just combine them when you are ready to eat and bake it!
Brunch Menu Ideas
Irish Coffee & Mimosa's
Pastry From The Bakery
Mini Brie & Bacon Quiche
More Breakfast Ideas
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Brie and Bacon Mini Quiche
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees. Spray two muffin tins with non-stick coconut spray. Use a water glass or cookie cutter that cuts the pie dough to fill the bottom of each muffin tin cup.
- Cut out the pie crusts, reroll the pie dough and cut them all out.
- Place pie dough pieces in the bottom of each muffin tin space, pressing them in place.
- Crumble 3 pieces of brie (you can remove the coating or leave on - your preference) and the grated swiss cheese (or Monterey jack) in the bottom of the pie crust.
- Using a whisk or fork, mix eggs, heavy whipping cream, sour cream, Worcestershire sauce, nutmeg, salt, and pepper.
- Use a ¼ measuring cup, and pour into each of the muffin tin cups or fill the small pie dishes until ½" from the top edge.
- Spread crumbled bacon on top.
- Bake at 375 degrees for about 50-55 minutes, until a toothpick comes out clean and the pie crust is slightly golden and baked. Cool slightly before serving.
Notes
Oven Puff
The quiches will puff up while baking, and that is ok. They will fall quite a bit once out of the oven.Portions
This recipe will make 6 small 5-inch individual pie dishes or 24 regular muffin tin quiches.Variations
Try making a few without bacon, they are incredible. Or add some chopped veggies like onion, bell pepper, or mushroom.Top Tips
- Use homemade or store-bought pie crust both work well in this recipe.
- Spray the muffin tin, even non-stick ones, that way if thing bubble over it's easier to clean.
- A water glass or cookie cutter works well to cut the pie crust for the muffin tin.
I just put these together to put in the oven in the morning, but I just noticed I forgot to put the sour cream in the egg mixture. Do you think they will turn out ok?
Aww they should be just fine Bridget. The sour cream adds a creaminess, but they will bake just the same. Not too worry! Thank you for making them, and enjoy.
This is so going on my Easter Brunch menu!
Will this work without the crust?
Hi Nova, I have never made them without the crust, however it should work just fine! Make sure to spray your muffin tin really well with coconut oil, so it releases once baked. Good luck and let us know how they turn out?
These are super simple to make and absolutely delicious! Brie and Swiss are Devine! What's easier than a muffin pan with these babies?!
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!