Quiche has a thousand variations, but quiche Lorraine (named after the region in Northeast France) is the godfather, the standard against which other quiche is judged. Consider the fact that this is essentially an egg, bacon, and cheese pie served in a puff pastry crust, and it's not hard to see why. We found a novel use for our muffin tins by using them as molds for handheld versions of these rich, buttery bundles of goodness. With a refreshing salad of apple and arugula, this is the perfect breakfast for any morning.
This was SO quick and easy. I would like to make these again!
So so good! Wish I could have this every weekend.
The Best Breakfast Meal Ever!
Amazing! Came out just like they looked in the picture!
Delicious! The quiche cooked in puff pastry and a wonderful, light texture!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Bacon
Line a plate with a paper towel. Cut bacon into ½" dice. Place bacon in a medium non-stick pan over medium heat (no need to preheat) and cook, stirring occasionally, until crisp, 5-8 minutes. Remove bacon to towel-lined plate. Carefully dispose of rendered fat. While bacon cooks, prepare ingredients.
Prepare the Ingredients
On a separate cutting board, peel and mince shallot. Coat a muffin tin with cooking spray. Place each puff pastry square in muffin tin and slightly lift and press dough into cups. Dough should cover bottoms and sides, with corners of each dough square sticking over edges. Freeze muffin tin. While pastry chills, make quiche filling.
Make the Quiche Filling
Combine liquid egg, milk, 1 Tbsp. shallot (reserve remaining for salad), ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl.
Fill and Bake the Quiches
Remove muffin tin from freezer and place on prepared baking sheet, in case of drips. Divide bacon and cheese between cups, then fill cups ⅔ full with quiche filling. Roll and crimp quiche edges. Bake until dough browns and filling is set (doesn't jiggle when pan is tapped), 15-22 minutes. Rest quiches 5 minutes before carefully removing from muffin tin. While quiches cook, make salad.
Toss the Salad
Clean mixing bowl used for egg mixture. Peel and core apple. Cut into ½" dice. Combine apple, arugula, shallot (to taste), Italian dressing, ¼ tsp. salt, and ¼ tsp. pepper in cleaned mixing bowl. Toss to coat.
Plate the Dish
Place two mini-quiches on a plate and serve salad on side.
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