Mini Quiche Lorraine (6 Ingredients)

Name: Mini Quiche Lorraine (6 Ingredients)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound shortcrust pastry; ¾ cups parmesan cheese (grated (or other tasty cheese)); 9 ounces bacon (chopped into small pieces (4 to 6 strips/rashers)); ½ ounce chives (finely sliced); 4 large eggs; 1 cup heavy cream (= double or thickened cream in the UK/Australia); ½ cup milk; black pepper (a few good grinds)

By Helen Schofield

on May 19, 2022, Updated Oct 30, 2026

14 Comments

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These cute and simple mini quiche lorraines aren’t only the perfect party food. They’re also great for quick breakfasts on the go, lunch boxes, picnics and snacks.

These might be the tastiest, best looking, and easiest baby quiches you’ll ever make. Perfect for making ahead and freezing, just 6 basic ingredients, and no pre baking of the crust necessary!

A closeup of a mini quiche lorraine with a small bite taken out of it on a marble background with more quiche in the background.

Like classic quiche, but easier
📌Recipe snapshot
About the ingredients
How to make mini quiche lorraine
Helen’s Top Tips
More filling ideas for mini quiches
Recipe FAQs
More quick and easy party food
Mini Quiche Lorraine (6 Ingredients) Recipe

Like classic quiche, but easier

Each time I’ve made these mini quiche lorraine for a party, they’ve disappeared at lightning speed and there hasn’t been a single one left on the plate. I find them perfect for any sort of celebration: birthday parties, baby showers, engagement parties, Super Bowl parties… you name it.

These have everything that’s so wonderful about a full-size classic quiche lorraine. But they’re much easier and quicker to make. If you want to keep the recipe super easy, just use store bought pastry. If you want to try making your own pastry, it’s really easy, and worth it in my opinion!

Once you’ve assembled the mini quiches, they only take around 20 minutes to bake. The pastry cooks at the same time as the filling, so there’s no need to pre-cook it. These mini quiche are also perfect for making ahead and/or freezing. I often make a double or triple batch. This way I can bake them at the last minute whenever needed. I often pop one or two into my son’s lunch box to defrost in time for lunch!

📌Recipe snapshot

Prep: 15 minutes
Cook: 20 minutes
Makes: 24 mini quiches
Key ingredients: shortcrust pastry (pre-made or homemade), parmesan cheese, bacon (or ham), fresh chives, eggs, heavy cream, milk, black pepper
Why you’ll love them: just 6 main ingredients; no pre-baking of the pastry; great for parties, breakfasts, brunch, snacks, lunch boxes, picnics & more; make ahead and freeze; easy to customize

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

All the ingredients for mini quiche from above on a marble background including cream and milk, pepper, grated cheese, 4 eggs, chives, bacon and pre-made pastry.

You only need 6 main ingredients to make these individual quiche lorraines:

Ready-made shortcrust pastry sheets (or make your own pastry in a few minutes in a food processor). Remember to thaw it overnight in the fridge or at room temperature for around an hour before you want to use it. I’ve also included an easy pastry recipe below if you prefer.
Grated parmesan cheese (or strong cheddar, gruyere, feta, goat cheese, or any kind of tasty cheese really).
Chopped bacon (or ham if you don’t want to have to pre-cook anything at all). If you have an air fryer, you can air fry bacon in just 8 minutes.
Chives. For a pop of colour and flavor, and so that you don’t have to cook onions! Finely sliced spring onions/scallions work well, too, especially if you can’t find chives.
Cream (Although I prefer to use a mixture of cream and milk to lighten the quiches a bit.)
Eggs. You’ll need just 4 large eggs to make around 24 individual quiches.

How to make mini quiche lorraine

It’s SO easy. There are just 4 simple steps (5 if you decide to make your own pastry):

Step 1: Cut out big circles of pastry and press into pie trays. I usually use either a large cookie cutter or the round rim of a large glass. If I’m using ready-made pastry I also usually roll out the circles to be slightly thinner.

Step 2: Put teaspoonsful of cheese, bacon and chives in each pastry case.

Step 3: Pour milk/cream and egg mixture on top.

Step 4: Bake for around 20 minutes!

A collage of 4 images showing the process of making mini quiche lorraine including cooking the ingredients and assembling the quiches.

It’s really as simple as that.

Mini quiches on a cooling rack from above and on a marble background.

Helen’s Top Tips

Use round-bottomed pie trays (sponsored link – sometimes called a dome tin or patty pan). I like these because they aren’t too deep and seem to allow the pastry to cook thoroughly without having to pre-cook it.
Keep the pastry circles on the thinner side. If using ready made, just roll out a little more. This way the pastry cooks in the same time as the filling and you don’t need to pre-bake it.
Go easy on the bacon, cheese and chives. You only need a teaspoon of each for each little quiche. You want there to be a nice balance of crisp pastry, fluffy egg and tasty fillings in each bite.
Make a double or triple batch and freeze some for another time. You could vary the fillings using some of the ideas listed below. Mini quiches are literally made for freezing!
Not in the mood for pastry? Try making mini crustless quiches instead. Literally just skip the pastry and add the filling directly to the pan (spray the pan with a little oil first). Or skip the ‘mini’ and make this big old crustless quiche (that makes its own crust) instead!

Someone holding up a mini quiche with a bite out of it with others in the background.

More filling ideas for mini quiches

These cute bite-sized quiches are endlessly customisable! They won’t be quiche lorraines any more, of course, but they are just as delicious made with different fillings.

Here are some ideas:

leftover cooked roasted vegetables
finely chopped, cooked mushrooms
uncooked bits of chopped asparagus
cooked meats
almost any cheese you can think of (Swiss, feta, ricotta, strong cheddar, goat etc.)
chopped fresh or dried herbs (oregano, basil, thyme, parsley etc.)
tiny bits of sundried tomatoes, olives, artichokes or other antipasto style vegetables from a jar or deli counter
salad onions/spring onions/scallions (uncooked is fine) or caramelized onions (you can prepare these ahead)
finely chopped frozen (thawed) spinach (squeeze out any excess water)

You’re only limited by your imagination – or what’s in your fridge!

Recipe FAQs

Do you have to bake the crust first for mini quiches?

No. Use a round-bottomed pie tin. This way, the quiches aren’t deep which helps the bottoms to cook thoroughly in the same time as the egg filling. If you are using a regular muffin pan, however, pre bake the pastry for 5 minutes before adding the filling (to be sure).

Are mini quiches served hot or cold?

These mini quiche lorraines are best served either hot straight from the oven or warm. They taste good at room temperature, too, so they’re ideal for packing up for lunch boxes and picnics.

What goes well with mini quiches?

As well as being the perfect finger food for parties, BBQs, grab-and-go breakfasts or brunches, you can make a light meal out of homemade miniature quiches by pairing them with simple sides. Try baked beans, potato salad, fries, Greek salad, or slaw.

If you’re looking for more ideas, check out these 40+ quiche side dish ideas.

How long do mini quiches last in the fridge?

3 to 4 days. So you can make them ahead or store the leftovers, then reheat them when you’re ready. They’ll be just as delicious as when first cooked!

Can I freeze them?

Absolutely! These mini quiche lorraine are perfect for making ahead, freezing, and reheating later. They taste just as good reheated.
Simply make as per the recipe instructions and let cool. Then freeze in plastic containers in single layers with baking paper between the layers. OR flash freeze on baking trays for about half an hour, and then store in ziplock bags (so that they don’t stick together).

Next time you want mini quiches for a party, snack or meal, just reheat on a baking tray at 355F/180C for about 10 to 15 minutes. They taste great either hot, cold, or at room temperature.

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A close up of a mini quiche with a bite out of it on a marble background with other mini quiches in the background.

4.70 from 10 votes

Mini Quiche Lorraine (6 Ingredients)

By: Helen Schofield

With only 6 ingredients, you won’t have any trouble making these mini quiche lorraine for your next party. Eat some now, freeze the rest for later. And no pre-baking of the pastry required!

Prep: 15

Cook: 20

Total: 35

Servings: quiches

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Equipment

round-bottomed tart tin
Cuisinart 8 cup food processor
100 large Ziploc bags (for freezing the mini quiches)

Ingredients

▢ 1 pound shortcrust pastry, (Weight is average – I used 3 sheets ready-made pastry. See notes section below if you prefer to make your own pastry.)
▢ ¾ cups parmesan cheese, grated (or other tasty cheese)
▢ 9 ounces bacon, chopped into small pieces (4 to 6 strips/rashers)
▢ ½ ounce chives, finely sliced
▢ 4 large eggs
▢ 1 cup heavy cream, = double or thickened cream in the UK/Australia
▢ ½ cup milk
▢ black pepper, a few good grinds

Add to preferred Sources!

Instructions

Pre-heat the oven to 355F / 180C.
Pan fry the bacon in a little oil for ten minutes or until starting to crisp.
9 ounces bacon
Meanwhile, cut 24 circles out of the shortcrust pastry sheets using a large round cookie cutter or the rim of an upturned glass.
1 pound shortcrust pastry
Lightly spray 2 round-bottomed pie trays with oil, then press the pastry circles into the holes.
Put a teaspoon of cheese into each hole, then top with a teaspoon each of cooked bacon and chives.
¾ cups parmesan cheese, 9 ounces bacon, ½ ounce chives
Whisk together the eggs, cream, milk and pepper and pour on top of the cheese/bacon/chives so that the pastry cases are filled almost to the top.
4 large eggs, 1 cup heavy cream, ½ cup milk, black pepper
Bake for about 20 minutes or until the egg mixture is lightly set and the pastry and tops of the quiches are starting to brown lightly.

Notes

Can you use ham instead of bacon? Yes, why not? I do find bacon makes the quiches a bit tastier but I do sometimes use ham instead if I want to cut down on the cook time.

How much pastry to use: The amount of shortcrust pastry stated in the recipe is average. I used 3 ready-made (frozen, but fresh is fine too of course) pastry sheets.

If you’d prefer to make your own pastry: No problem. I often do this. Here’s the recipe I use:

350g (2 cups or 12 ounces) plain flour

170g (12 tablespoons or 6 ounces) cold butter, cut into cubes

Just throw the flour and butter into a food processor with 6 tablespoons cold water and pulse until you have a ball of pastry (or really big chunks). Bring together, chill for at least half an hour, then roll out with extra flour.

If you don’t have a food processor simply rub the butter into the flour with your finger tips, then add the water and bring the pastry together with your hands.

I suggest keeping the pastry on the thinner side so that it cooks in the same time as the quiche filling. If you’re using ready-made pastry, you might want to roll it out a little thinner.

Freezing instructions: This mini quiche lorraine recipe is perfect for the freezer. You can freeze the quiches after cooking and cooling. Simply freeze for about half an hour on baking trays (or directly in the pie tray). Then transfer to ziplock freezer bags, OR place between sheets of baking paper in a plastic container. You can freeze the quiches for up to 3 months.

How to reheat: Reheat straight from frozen for around 10 minutes at 355F/180C.

Adding other fillings: These mini quiches work really well with other fillings such as cooked roasted vegetables, finely chopped sundried tomatoes, cooked meats, different cheeses and finely chopped raw produce such as bell peppers, asparagus and scallions/spring onions.

I don’t have a round-bottomed pie tray! That’s OK. You can use mini muffin trays instead. Just as long as the holes are quite shallow, your quiches will still turn out fine. If they are on the bigger/deeper side e.g. a normal sized muffin pan, I’d recommend pricking the pastry all over with a fork and pre-baking it for around 5 minutes before adding the filling. No need for baking beans etc!

Nutrition

Calories: 162kcal, Carbohydrates: 11g, Protein: 5g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 228mg, Potassium: 68mg, Fiber: 1g, Sugar: 1g, Vitamin A: 253IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg

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