Mini Quiche Lorraine Recipe (in a Muffin Pan)

Why You’ll Love This Recipe

I like this recipe because it delivers all the flavor of a classic quiche Lorraine in a portable, individually sized version. The Gruyere cheese melts beautifully into the custard, and the flaky crust makes each bite satisfying. I also enjoy how these quiches can be served warm or at room temperature, making them perfect for parties or meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 store-bought pie crusts
▢4 large eggs
▢1 cup (240 g) heavy cream
▢½ teaspoon kosher salt
▢4 ounces (115 g) Gruyere cheese, shredded
▢1 tablespoon chives, chopped (optional)

Directions

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line with parchment circles.
2. Roll out the pie crusts and cut into circles large enough to fit the muffin cups, pressing each piece gently into place.
3. In a medium bowl, whisk together eggs, heavy cream, and kosher salt until smooth.
4. Sprinkle shredded Gruyere cheese evenly into the crust-lined muffin cups.
5. Pour the egg mixture over the cheese, filling each cup about three-quarters full.
6. Top with chopped chives if using.
7. Bake for 20–25 minutes, until the quiches are set and lightly golden on top.
8. Let cool for 5 minutes before carefully removing from the pan. Serve warm or at room temperature.

Servings and Timing

This recipe makes about 12 mini quiches, serving 6 people. It takes around 15 minutes to prepare and 25 minutes to bake, so I can have them ready in about 40 minutes.

Variations

Sometimes I like using Swiss or cheddar cheese if I don’t have Gruyere on hand. For extra flavor, I sauté onions or mushrooms and mix them into the filling. A crustless version also works by simply skipping the pie crust and baking the egg mixture directly in the muffin cups.

Storage/Reheating

I store leftover quiches in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in the oven at 325°F for about 10 minutes until warmed through. They can also be frozen for up to 2 months and reheated straight from frozen.

FAQs

Can I make these ahead of time?

Yes, I bake them the day before and reheat before serving.

Can I freeze mini quiches?

Yes, I freeze them in a single layer, then transfer to a bag and reheat in the oven.

What if I don’t have Gruyere cheese?

I use Swiss, cheddar, or even mozzarella instead.

Do I have to use pie crust?

No, I make them crustless for a lighter version.

How do I keep the quiches from sticking to the pan?

I grease the pan well or use parchment liners.

Can I add vegetables?

Yes, I like adding sautéed spinach, mushrooms, or bell peppers.

Can I use milk instead of heavy cream?

Yes, but the texture will be lighter and less rich.

How do I know when they’re done?

I bake until the centers are just set and no longer jiggly.

Can I serve these at room temperature?

Yes, they taste great warm or cooled.

What occasions are these best for?

I love serving them at brunches, parties, or as a quick breakfast.

Conclusion

These mini quiches Lorraine are one of my favorite make-ahead appetizers or brunch dishes. I enjoy the flaky crust, creamy filling, and melty Gruyere cheese in every bite. They’re simple to prepare, versatile with different add-ins, and always a crowd-pleaser.

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