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Make-Ahead Mini Quiche Lorraine for Intimate Luxury Brunch

Close-up of a hand holding a Mini quiche lorraine with a bite taken out, showing the fluffy interior and bacon topping.
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Prepare these rich, single-serve French classics ahead of time for a sophisticated Mother’s Day brunch. This recipe delivers a shatteringly flaky crust and a creamy Gruyère filling.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 4 tablespoons ice water, plus more if needed
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 large eggs
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 ounces Gruyère cheese, shredded
  • 4 ounces bacon, cooked and crumbled

Instructions

  1. Prepare the crust: In a bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
  3. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
  4. On a lightly floured surface, roll out the chilled dough thinly. Use a round cutter slightly larger than the muffin cups to cut out 12 circles. Gently press the dough circles into the muffin cups to form the crusts. Prick the bottoms several times with a fork.
  5. Blind bake the crusts: Line each shell with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and paper and bake for another 5 minutes until lightly set.
  6. Prepare the filling: In a medium bowl, whisk together the heavy cream, milk, eggs, nutmeg, salt, and pepper until combined.
  7. Divide the shredded Gruyère cheese and crumbled bacon evenly among the pre-baked tart shells.
  8. Carefully pour the cream mixture over the cheese and bacon in each shell, filling them about three-quarters full.
  9. Bake for 20 to 25 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
  10. Let the mini quiches cool in the pan for 10 minutes before carefully removing them to a wire rack to cool completely. These are excellent made ahead and reheated or served at room temperature.

Notes

  • For a shatteringly flaky crust, keep all ingredients, especially the butter and water, very cold.
  • You can assemble these savory mini tarts completely a day ahead. Store them covered in the refrigerator and reheat them at 350 degrees Fahrenheit for 10 minutes before serving for your brunch appetizer ideas.
  • If you want to make this a make ahead breakfast, substitute the bacon with smoked salmon for a different flavor profile.

Nutrition

Find it online: https://cookerycommand.com/mini-quiche-lorraine-make-ahead-brunch-tarts/