- Appetizer
- Pork
- French
- Make-ahead
- Freezer-friendly
- Oven
- Stovetop
Ingredients
- 2
refrigerated pie crusts (one 14.1 oz package), thawed if frozen
- 6 slices
bacon, chopped into 1/4-inch pieces
- 1
large shallot, finely chopped
- 3
large eggs
- 3/4 cup
heavy cream
- 1/4 cup
whole milk
- 1/4 tsp
ground nutmeg, preferably freshly grated
- 1/2 tsp
salt
- 1/4 tsp
black pepper, freshly ground
- 1 pinch
cayenne pepper (optional)
- 4 oz
Gruyère cheese, coarsely grated (about 1 1/4 cups)
- 2 tbsp
chives, thinly sliced (optional)
Contains milk (heavy cream, whole milk, Gruyère cheese), eggs (large eggs) and wheat (refrigerated pie crusts (one 14.1 oz package)).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 375°F. Lightly grease two 12-cup standard muffin tins.
375°F
- Step 2
Unroll the pie crusts on a lightly floured counter. Using a 3-inch round cutter or a drinking glass, cut 12 rounds from each crust, re-rolling the scraps once if needed. Press one round into each muffin cup so it comes up the sides like a little cup. Refrigerate the lined tins while you make the filling.
15 min
- 2 refrigerated pie crusts (one 14.1 oz package)
- Step 3
Cook the bacon in a skillet over medium heat, stirring now and then, until crisp, 6 to 8 minutes. Lift it out with a slotted spoon onto a paper-towel-lined plate. Pour off all but about 1 tablespoon of the fat, add the shallot, and cook until soft and golden, 2 to 3 minutes. Scrape the shallot onto the plate with the bacon and let cool a few minutes.
11 min
- 6 slices bacon
- 1 large shallot
- Step 4
In a bowl, whisk the eggs, cream, milk, nutmeg, salt, black pepper and cayenne until smooth and no streaks of egg remain.
3 min
- 3 large eggs
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pinch cayenne pepper
- Step 5
Divide the bacon, shallot and Gruyère among the chilled crusts, about 1 teaspoon of each per cup. Pour the custard over the filling, filling each cup about three-quarters full (a small measuring cup or pitcher makes this easier). Don't overfill, or they will spill over as they puff.
8 min
- 6 slices bacon
- 1 large shallot
- 4 oz Gruyère cheese
- Step 6
Bake until the custard is puffed and just set in the center and the crust edges are golden, 20 to 24 minutes. The tops should barely jiggle when you nudge the pan.
22 min, hands-off · 375°F
- Step 7
Let the quiches rest in the tins for 5 minutes, then run a small knife around each one and lift it out. Scatter with chives and serve warm or at room temperature.
5 min
- 2 tbsp chives
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026