Yield: 45 mini quiches
Mini Quiche Lorraine

A holiday classic - bite-sized!
Prep Time
20 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
35 minutes
Ingredients
- 45 phyllo cups (15 cups/box)
- 4 eggs
- 1 cup milk
- 1/2 teaspoon Salt
- sprinkle of nutmeg, optional
- 1 tbsp fresh thyme
- cracked black pepper to taste
- 3 ounces Gruyere/Emmenthaler cheese, grated
- 3 slices bacon fried and crumbled, garnish
- 2 tablespoons caramelized shallots
- chopped fresh parsley, garnish
Instructions
- Preheat oven to 425-degrees F.
- Place cups in mini-muffin trays. Bake 5 min.
- Prepare filling: in a large skillet, saute shallots and bacon until caramelized and crispy. Remove from heat and cool.
- Whisk 4 eggs with 1 c milk in a large mixing bowl.
- Mix in salt, thyme, & nutmeg (optional).
- Divide the bacon & shallot filling evenly amongst the cups followed by the egg mixture. Top with shredded cheese.
- Bake 8-10 min or until egg is set.
- Remove to a heat-proof serving tray. Garnish with chopped parsley and cracked black pepper.
- Serve immediately.
Nutrition Information:
Yield:
22Serving Size:
2Amount Per Serving: Calories: 211Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 73mgSodium: 316mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 5g
Calculated nutrition may vary.
Recommended Product: Kitchenaid Hard-Anodized Skillet
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