Mini Brie and Bacon Quiche
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!
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
- 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.
Calories: 317kcal | Carbohydrates: 15g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 306mg | Potassium: 105mg | Vitamin A: 370IU | Vitamin C: 0.1mg | Calcium: 180mg | Iron: 1.1mg