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Perfect Mini Quiche Lorraine Recipe Easy Homemade with Caramelized Onion and Gruyère

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This mini quiche Lorraine features a flaky crust, sweet caramelized onions, crispy bacon, and melty Gruyère cheese in a creamy custard. Perfect for brunch, parties, or a simple weekday treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 6 tablespoons unsalted butter, cold and cubed (85g)
  • 3 to 4 tablespoons ice water
  • Pinch of salt
  • 4 slices bacon, diced and cooked until crisp
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 1 tablespoon unsalted butter (for caramelizing onions)
  • 1 cup shredded Gruyère cheese (about 100g)
  • 3 large eggs
  • 3/4 cup heavy cream (180ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Make the crust: In a mixing bowl, combine flour and a pinch of salt. Add cold, cubed butter and blend with fingertips or pastry cutter until mixture resembles coarse crumbs. Slowly add 3 tablespoons ice water, mixing gently until dough just comes together. Wrap in plastic and refrigerate for 30 minutes.
  2. Caramelize the onions: Melt 1 tablespoon butter in a skillet over medium-low heat. Add thinly sliced onion and a pinch of salt. Stir occasionally for 20-25 minutes until onions are golden brown and sweet. Set aside to cool.
  3. Cook the bacon: In the same or separate skillet, cook diced bacon over medium heat until crispy. Drain on paper towels.
  4. Preheat oven to 375°F (190°C) and lightly grease mini tart pans or muffin tin.
  5. Roll out the dough on a lightly floured surface to about 1/8 inch (3mm) thickness. Cut circles about 4 inches (10cm) diameter. Press dough into pans and trim excess.
  6. Prepare custard: Whisk together eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
  7. Assemble mini quiches: Divide caramelized onions evenly among crusts, sprinkle with cooked bacon and shredded Gruyère (about 1 tablespoon per tart). Pour custard over filling to about 3/4 full.
  8. Bake on a baking sheet for 25-30 minutes until custard is set and tops are lightly golden. Check doneness by gently shaking; filling should not jiggle much.
  9. Cool in pans for 5 minutes before removing. Serve warm or at room temperature.

Notes

Slow-cook onions on low heat for best caramelization. Avoid over-baking to prevent dry custard. Tent with foil if crust edges brown too quickly. Room temperature eggs blend better with cream. Blind baking crust is optional for extra crispness.

Nutrition

Keywords: mini quiche, quiche lorraine, caramelized onion, gruyère cheese, bacon, brunch recipe, easy quiche, homemade quiche

Find it online: https://siennaspoon.com/perfect-mini-quiche-lorraine-recipe-easy-homemade-with-caramelized-onion-and-gruy-e-re/