Quiche Lorraine Appetizers are a tribute to timeless French tradition with a dash of Provençal charm. Inspired by a dreamy evening aboard a riverboat drifting through southern France, each mini quiche delivers the rich, savory flavors of crisp bacon, caramelized onion, creamy custard, and nutty Gruyère cheese—all nestled in a delicate pastry shell. Whether crafted from scratch or made with store-bought shells, these bite-sized delights celebrate the rustic elegance of French countryside cooking, perfect for dinner parties, brunch spreads, or quiet moments when only something classic and comforting will do.

Quiche Lorraine Appetizers

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These bite-sized Quiche Lorraine appetizers feature a flaky pastry shell filled with a rich, creamy custard of Gruyère cheese, crispy bacon, and aromatic thyme. Perfect for brunches, parties, or elegant gatherings.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 24 mini quiches 1x
• Category: Appetizers

Ingredients

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• For the Pastry (optional):
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
• Or:
  • 24 pre-made mini pastry shells
• For the Filling:
  • 4 ounces thick-cut bacon or lardons, diced
  • 1 small onion, finely chopped
  • 3 large eggs
  • 1 cup heavy cream
  • 1/4 cup milk
  • 1/2 cup Gruyère cheese, grated
  • 1/4 teaspoon nutmeg
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and pepper to taste

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Instructions

1. Prepare the Pastry (if making from scratch):

• • Combine the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
  • Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
  • Roll into a ball, wrap in plastic wrap, and chill for 30 minutes.
  • Roll out the dough on a floured surface and cut into 2-inch rounds to fit mini tart pans. Chill again before filling.

2. Make the Filling:

• • Preheat your oven to 375°F (190°C).
  • Cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels.
  • In the same skillet, sauté the onion until soft and translucent. Set aside to cool.
  • In a mixing bowl, whisk together eggs, cream, milk, nutmeg, thyme, salt, and pepper. Stir in the bacon, onion, and Gruyère.

3. Assemble and Bake:

• • Place the pastry shells (homemade or pre-made) on a baking sheet. Fill each shell with the mixture, leaving a little space at the top.
  • Bake for 18-20 minutes, or until the filling is set and the tops are golden. Let cool slightly before serving.