Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp fine sea salt
- 1 cup (226 g) cold unsalted butter, diced
- 6–8 tbsp ice water
- OR 2 refrigerated 9-inch pie crusts
- 6 slices thick-cut bacon (about 6 oz / 170 g), diced
- 1 cup (4 oz / 115 g) finely shredded Gruyère
- 4 large eggs
- 1 1/2 cups (360 ml) half-and-half (or 3/4 cup cream + 3/4 cup whole milk)
- 1/2 tsp kosher salt, 1/4 tsp black pepper, pinch nutmeg
- 2 tbsp finely chopped chives, plus extra for garnish
Do This
- 1. Make dough (or unroll crusts) and chill. Heat oven to 375°F (190°C). Lightly grease two 12-cup mini muffin tins.
- 2. Roll to 1/8 inch thick, cut 2 1/2-inch rounds, fit into tins. Dock with a fork and freeze 15 minutes.
- 3. Par-bake shells 10 minutes until set and just turning dry at the edges.
- 4. Cook bacon until crisp; drain. Whisk eggs, half-and-half, salt, pepper, and nutmeg.
- 5. Divide bacon and Gruyère among shells. Pour custard to just below the rim.
- 6. Bake 12–15 minutes until puffed and lightly bronzed with a slight jiggle. Cool 5–10 minutes, garnish with chives, serve warm.
Why You’ll Love This Recipe
- Buttery, flaky shells with a silky, custardy center that stays tender—not rubbery.
- Classic Lorraine flavors: smoky bacon, nutty Gruyère, a whisper of nutmeg, and fresh chives.
- Perfect for brunch, cocktail parties, and make-ahead entertaining.
- Scales easily and works with homemade or store-bought crusts.
Grocery List
- Produce: Fresh chives
- Dairy: Eggs, unsalted butter, Gruyère cheese, half-and-half (or heavy cream and whole milk)
- Pantry: All-purpose flour, fine sea salt, kosher salt, black pepper, whole nutmeg (optional), thick-cut bacon
Full Ingredients
Buttery Mini Shells (from scratch)
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp fine sea salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 6–8 tbsp (90–120 ml) ice water, as needed
Shells (store-bought option)
- 2 refrigerated 9-inch pie crusts (not deep-dish), unbaked
Lorraine Filling
- 6 slices thick-cut bacon (about 6 oz / 170 g), cut into 1/4-inch pieces
- 1 cup (4 oz / 115 g) finely shredded Gruyère cheese
- 4 large eggs
- 1 1/2 cups (360 ml) half-and-half (or 3/4 cup heavy cream + 3/4 cup whole milk)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp freshly grated nutmeg
- 2 tbsp finely chopped fresh chives, plus more for garnish
For the Pan
- Softened butter or nonstick cooking spray
Step-by-Step Instructions
Step 1: Make the pastry (or chill store-bought crusts)
In a large bowl, whisk the flour and fine sea salt. Cut in the cold butter with a pastry blender or fingertips until you have pea-sized bits with some larger flat flakes. Sprinkle in 6 tbsp ice water and toss with a fork just until the dough holds together when pressed; add up to 2 tbsp more water only if needed. Divide into two disks, wrap, and chill 30 minutes (up to 2 days). If using store-bought crusts, keep them refrigerated until rolling.
Step 2: Roll, cut, and fit the mini shells
Lightly grease two 12-cup mini muffin tins. On a lightly floured surface, roll one dough disk to about 1/8 inch thick. Cut 2 1/2-inch (6.5 cm) rounds. Gently press each round into a mini muffin cup, letting the dough rise up the sides. Gather scraps, re-roll, and repeat with the second disk to yield 24 shells. Dock the bottoms with a fork and freeze the tins for 15 minutes to help prevent shrinkage.
Step 3: Par-bake the shells
Preheat the oven to 375°F (190°C) with a rimmed baking sheet heating on the middle rack. Set the chilled tins on the hot baking sheet and bake 10 minutes, until the pastry looks dry and just set but not browned. If any bottoms puff, gently press them down with the back of a spoon. Cool 5 minutes while you prepare the filling.
Step 4: Cook the bacon and prep the mix-ins
Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Drain on paper towels and cool slightly. Finely shred the Gruyère and chop the chives. Keep the bacon pieces small so they nestle neatly into the shells.
Step 5: Whisk a silky custard
In a bowl or large measuring jug, whisk the eggs until just blended. Whisk in the half-and-half, kosher salt, black pepper, and nutmeg until smooth. Avoid whipping in too much air; a gentle whisk keeps the custard silky. For an extra-smooth finish, strain through a fine-mesh sieve back into the jug.
Step 6: Fill and bake until puffed and lightly bronzed
Divide the bacon and Gruyère among the shells (a scant teaspoon bacon and a heaping teaspoon cheese per cup). Pour the custard into each shell, stopping about 1/8 inch from the rim. Bake at 375°F (190°C) for 12–15 minutes, rotating the pans halfway, until the quiches are puffed, lightly bronzed at the edges, and the centers quiver slightly when jiggled.
Step 7: Finish, garnish, and serve
Cool in the tins for 5–10 minutes to set. Loosen the edges with a small offset spatula and lift out. Sprinkle with fresh chives and a crack of pepper if you like. Serve warm or at room temperature.
Pro Tips
- Keep everything cold for flaky shells: chilled butter, cold water, and a brief freeze before baking.
- Preheat a baking sheet under the tins to help crisp the bottoms.
- Finely shred the Gruyère so it melts evenly into the custard.
- Whisk gently and consider straining the custard for a satiny texture.
- Do not overfill—leave a thin rim so the custard can puff without spilling.
Variations
- Caramelized Onion & Comté: Swap Gruyère for 4 oz (115 g) Comté. Use 1 cup caramelized onions instead of bacon; add 1/2 tsp fresh thyme leaves.
- Mushroom-Thyme: Sauté 8 oz (225 g) finely chopped cremini with 1 tsp thyme in 1 tbsp butter until browned; cool and use in place of bacon. Keep the Gruyère.
- Spinach, Feta & Dill: Replace Gruyère with 3 oz (85 g) crumbled feta; fold in 1 cup chopped, sautéed spinach (well squeezed) and 1 tbsp chopped dill. Omit nutmeg.
Storage & Make-Ahead
Refrigerate cooled quiche bites in an airtight container up to 3 days. Reheat on a baking sheet at 325°F (165°C) for 8–10 minutes. Freeze baked bites on a tray until solid, then store up to 2 months; reheat from frozen at 325°F (165°C) for 12–15 minutes. Make-ahead components: cut-and-fitted raw shells can be frozen in the tins up to 1 month; bake straight from frozen, adding 1–2 minutes to the par-bake time. The custard can be mixed and refrigerated up to 24 hours; re-whisk before using.
Nutrition (per serving)
Approximate per bite: 180 calories; 12 g fat; 12 g carbohydrates; 5 g protein; 220 mg sodium. Values will vary by brand and exact portioning.
