Last Updated April 19th, 2022 at 02:15 pm by Lisa
These Brie and Bacon Mini Quiches are baked in muffin tins or small pie dishes and make a perfect, easy addition to any brunch or breakfast spread. The rich brie and crispy bacon are a favorite combination that guests always ask for.
Guests love the individual size of these quiches — and who can resist that crispy bacon on top?
You Will Need
- 4 pie crusts, store-bought or homemade
- 8 ounces brie cheese (rind optional)
- 4 cups grated Swiss cheese (or Monterey Jack)
- 12 slices bacon, cooked until crisp, drained and crumbled
- 6 large eggs (or egg substitute)
- ½ cup whipping cream
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- A pinch each of nutmeg, sea salt and black pepper
Top Mini Quiche Tips
- Pie crust: Both homemade and store-bought crusts work well.
- Prepare the pan: Spray the muffin tin even if it’s non-stick — it makes cleanup easier if anything bubbles over.
- Cutting the dough: A water glass or cookie cutter is perfect for cutting rounds to fit the muffin cups.
- Bacon-free option: Try making a few without bacon — they’re excellent that way.
- Baking puff: The quiches will puff while baking and will settle as they cool; that’s normal.
- Yield: This recipe makes about 24 standard mini quiches or six 5‑inch individual pies.
- Variations: Add chopped onions, bell peppers, or mushrooms for extra flavor and texture.
- Preheat the oven to 375°F (190°C). Spray two muffin tins with non-stick spray. Use a water glass or cookie cutter to cut the pie dough into rounds that will line each muffin cup.
- Cut out the pie crust rounds, rerolling dough as needed until all pieces are cut.
- Press each dough round into the bottom and up the sides of the muffin tin cups.
- Crumble the brie into small pieces (rind optional) and distribute it among the crusts. Add the grated Swiss or Monterey Jack cheese on top of the brie.
5. In a bowl, whisk together the eggs, heavy whipping cream, sour cream, Worcestershire sauce, nutmeg, salt, and pepper until smooth.
6. Using a ¼ cup measure, pour the egg mixture into each prepared crust, filling to about ½” from the top edge.
7. Top each quiche with the crumbled bacon.
8. Bake at 375°F for 50–55 minutes, until the filling is set (a toothpick inserted in the center comes out clean) and the crust is lightly golden. Allow to cool slightly before serving.
Quiche FAQs
Quiche is a savory French tart made with a pastry crust filled with an egg-based custard and various fillings such as cheeses, meats, seafood or vegetables.
Yes. Quiche freezes well. Thaw in the refrigerator for 24 hours before reheating for best texture.
To avoid a soggy crust, you can prepare the crusts and fillings separately and assemble and bake just before serving.
Brunch Menu Ideas
Grapefruit Green Smoothies
Irish Coffee & Mimosas
Pastry From The Bakery
Baked Parmesan Hash Browns
Mini Brie & Bacon Quiche
Yogurt Parfaits
Pancake Muffin Bites
More Breakfast Ideas
If you loved this recipe we’d love to hear from you! If you make it and enjoy it, please leave a 5-star rating and a comment. THANK YOU! Follow Delicious Table with the free newsletter and share this recipe with friends on social media.
Brie and Bacon Mini Quiche
Ingredients
- 4 pie crusts, store-bought or homemade
- 8 ounces brie cheese (rind removed if you prefer)
- 4 cups grated Swiss cheese (or Monterey Jack)
- 12 slices bacon, cooked crisp, drained and crumbled
- 6 large eggs (or egg beaters)
- ½ cup whipping cream
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- Pinch each nutmeg, sea salt and pepper
Instructions
- Preheat oven to 375°F. Spray muffin tins with non-stick spray and cut dough rounds to fit each cup.
- Cut and reroll dough as needed so you have enough rounds to line the muffin cups.
- Press each round into a muffin cup, shaping it to form a small crust.
- Crumble brie into pieces and divide among the crusts, then sprinkle the grated Swiss or Monterey Jack on top.
- Whisk together eggs, heavy cream, sour cream, Worcestershire sauce, nutmeg, salt and pepper until smooth.
- Use a ¼ cup measure to fill each crust with the egg mixture, leaving about ½” from the top.
- Top each with crumbled bacon.
- Bake at 375°F for 50–55 minutes, until set and the crust is lightly golden. Cool slightly before serving.
Notes
Oven Puff
The quiches will puff while baking and will settle as they cool — this is normal.
Portions
Makes 24 standard mini quiches or six 5-inch individual pies.
Variations
Make some without bacon, or add chopped veggies like onion, bell pepper, or mushroom.
Top Tips
- Both homemade and store-bought pie crusts work well.
- Spray the muffin tin to make cleanup easier if any filling bubbles over.
- Use a water glass or cookie cutter to cut dough rounds to fit the muffin cups.