Mini Bacon Quiche Recipe
Flaky crust filled with bacon and cheese.
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Ingredients
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Crust
Filling
Assembly & Finishing
Method
Crust
- 1
Make dough
Combine 1.5 cups flour and 0.5 tsp salt in a bowl. Add 6 tbs cold cubed butter. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
- 2
Add water and chill
Sprinkle 3 tbs ice water over mixture a tablespoon at a time, tossing with a fork until dough just holds together when pressed. Form into a disk, wrap, and chill in refrigerator for 20–30 minutes.
- 3
Roll and line tins
Preheat oven to 375°F (190°C). Lightly flour a work surface with 0.25 cup flour. Roll chilled dough to about 1/8" thickness. Cut rounds slightly larger than muffin tin cups (about 4" diameter). Press dough rounds into 12-cup standard muffin tin cups. Trim excess dough. Chill lined tin in fridge 10 minutes while preparing filling.
- 4
Blind bake (optional for crisper bottoms)
If you prefer a firmer crust, prick bottoms with a fork, line each cup with a small circle of parchment and fill with pie weights or dry beans. Bake 8 minutes, remove weights and parchment, then bake 3 more minutes until just set. If skipping, proceed to filling and bake the quiches fully assembled.
Filling
- 5
Cook bacon
Cook 6 slices of bacon until crisp (pan-fry or bake at 400°F/200°C for 12–18 minutes). Drain on paper towels and crumble when cool. Reserve a little bacon fat if desired for flavor (use sparingly).
- 6
Mix custard
In a medium bowl, whisk together 3 large eggs and 1 cup half-and-half until smooth. Stir in 0.5 tsp salt, 0.25 tsp black pepper, and 0.125 tsp nutmeg (optional).
- 7
Assemble filling
Divide 1 cup shredded cheddar evenly among the 12 crusts (about 1 tbsp per cup). Evenly distribute crumbled bacon over cheese. Sprinkle chopped chives over bacon. Slowly pour the egg mixture into each cup, filling to about 3/4 full (leave room so custard doesn't overflow). You should use almost all the custard; if a little remains, distribute to fill cups evenly.
Assembly & Baking
- 8
Bake
Place the muffin tin on a baking sheet and bake at 375°F (190°C) for 18–22 minutes, until the edges of the crust are golden and the custard is set but slightly jiggly in the center.
- 9
Cool and remove
Allow mini quiches to cool in the tin for 5–7 minutes, then run a thin knife around edges and transfer to a wire rack to cool slightly (another 5 minutes). This helps them set and prevents sticking.
- 10
Serve
Serve warm or at room temperature. Garnish with extra chopped chives if desired. Store leftovers covered in the refrigerator for up to 3 days and reheat at 325°F (160°C) for 8–10 minutes.