Make scrumptious Mini Brie and Bacon Quiche in muffin tins or small pie dishes. Serve these easy-to-make mini quiches for brunch or breakfast.
Tips for Making Mini Brie and Bacon Quiche
Use homemade or store-bought pie crust both work well in this recipe.
WHAT IS QUICHE?
Great question! Quiche is a tart or open flan that is filled with eggs and other delicious flavorings, like cheese and bacon!
HOW DO YOU PRONOUNCE QUICHE?
This is always a funny one! You pronounce it like “K-ISH” or “Keesh”.
WILL QUICHE FREEZE WELL?
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.
CAN YOU MAKE QUICHE THE DAY BEFORE YOU WANT TO 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 filling separately, and just combine them when you are ready to eat and bake it!
WHAT DO YOU NEED TO MAKE THIS MINI BRIE AND BACON QUICHE?
- 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
HOW DO YOU MAKE THIS MINI BRIE AND BACON QUICHE?
Step #1: Spray 2 regular muffin tins with non-stick coconut spray.
Step #2: Cut pie crust to fit the bottom of muffin tin using a regular water-glass.
Place pie dough pieces in the 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!
Our ~BRUNCH MENU~ for the day (includes Mini Brie and Bacon Quiche):
Mimosa’s
Coffee & Pastry from the bakery
Mini Brie & Bacon Quiches
All The Best Dishes,
Lisa
XO
Another great breakfast or brunch recipe to try is Tater Tot Breakfast Casserole:
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
-
Spray 2 regular muffin tins with non-stick coconut spray
-
Cut pie crust to fit the bottom of muffin tin using a regular water-glass. Place pie dough pieces in the 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.
Try making a few without bacon, they are incredible. Or add some chopped veggies like onion, bell pepper, mushroom etc.
This recipe will make 6 small 5-inch individual pie dishes or 24 regular muffin tin quiches.
One more thing, we made a few of these without bacon, and they were delish. So consider making a few that way!One more thing, we made a few of these without bacon, and they were delish. So consider making a few that way!
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?!
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?
This is so going on my Easter Brunch menu!