Gruyere, Onion and Bacon Mini Quiche

Great for brunch, lunch or a child's birthday party!

Course Appetizer, Breakfast, Eggs, Fun for Kids

Cuisine All-American, French

Keyword bacon, cheese, eggs, quiche

Prep Time 30

Cook Time 30

Servings servings

Author Lynn / Turnips 2 Tangerines

6 strips bacon, diced
1 tablespoon butter
1 small onion, thinly sliced
2 teaspoons chopped fresh thyme
1 cup grated Gruyere cheese
4 eggs
1 1/4 cups heavy cream
pinch of nutmeg
salt and pepper, to taste
2 packages refrigerated pie crusts, room temperature (follow package directions)

Preheat oven to 375 degrees. On a lightly floured surface, roll out each pie crust to about 1/4 inch thickness. With a circular 3" biscuit cutter, cut out circles from the pie crust dough. To keep biscuit cutter from sticking to the pie crust dough, dip it occasionally in flour. Press each pie crust circle into a mini muffin pan. Use a fork to flute the edges at the top or use a sharp knife to cut the edge flush with the top of the muffin tin.
Fry the bacon in a large skillet, remove and set aside. To the drippings, add the butter and the onions and cook over medium heat until the onions are soft. Reduce the heat to low and add the thyme. Season with salt and pepper. Cook, stirring often until the onions are golden and caramelized. Allow to cool, divide the onions among the mini muffin pans. Top with the crisped bacon.
Grate the cheese and divide among the shells. Whisk together the eggs and cream, season with a pinch of nutmeg. Pour the mixture over the onions, bacon, and cheese in each shell to just below the top of the pie crust.
Bake at 375 degrees for 25 to 30 minutes, or until the egg custard is set and the quiches are golden brown on top. Allow to cool slightly before serving. Garnish with snipped chive.