I love quiche lorraine! It is my one of my favorite breakfast indulgences. I had invited my neighbor over for coffee and her favorite vanilla bean scones to celebrate her birthday. I decided to surprise her and make her a little something extra. She also loves quiche lorraine. However, both of us are trying to get back into our exercise routine as well as our proper eating routine after indulging a bit too much over the holidays. So, I decided to take my mini quiche lorraine recipe and turn it into a mini crustless quiche lorraine. This way, my neighbor could still indulge a little on her birthday without the added calories of the crust. They turned out so well, neither of us missed the crust one bit.
Unfortunately, the day we were to have breakfast, my neighbor had something come up and had to cancel. I ended up dropping her mini quiche and scones off at her house around lunchtime, and she got to enjoy a special lunch birthday treat! She liked them so much, she asked me for the recipe!
I also enjoyed them so much, that I made them for a second time a week later for another friend and neighbor. We were getting together for coffee to catch up and talk about planning for a Disney World vacation (One of my favorite subjects!) I will be posting a recipe for mini chocolate chip scones that I made for her along with these quiche within the next couple of days. These mini quiche lorraine come together quite quickly and easily. The bacon and egg mixture can be prepped the night before if needed. They are also quite freezer friendly!
Mini Crustless Quiche Lorraine
1⁄2 cup heavy cream
1⁄2 cup milk
1 Tbs. unsalted butter, melted
1⁄2 cup grated Gruyère cheese
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
Freshly grated nutmeg, to taste
4 cooked bacon slices, chopped
Preheat oven to 375 degrees. Prepare a muffin tin by spraying it with baking spray. In a bowl, whisk together the cream, milk, eggs, butter, salt, black pepper, cayenne and nutmeg. Divide the bacon and cheese among the muffin tins, then pour the filling into the shells. Bake until the filling is set and puffed and the tops are beginning to brown a little, 20-22 minutes. The puffed quiche will settle in as they cool. Let cool for 5 minutes before serving. Use a small spatula to remove from muffin tin. Yields 6 mini crustless quiche
Recipe Source: Inspired by Williams Sonoma
I needed to bake my quiche for the full 22 minutes. All ovens perform differently, so keep an eye on your quiche. If the quiche do not come out of the muffin tin and hold their shape, return them to the oven for another minute or two.
How can you bless others with mini quiche lorraine?
*Make a batch for a new mom to keep in her freezer
*Make some for a friend or family member who just moved into a new home and has not unpacked their kitchen yet
*Invite some friends over for coffee and quiche
*Surprise your own family with a nice breakfast or brunch (Make extra to keep in the refrigerator or freezer and heat up for a quick breakfast during the week.)