Mini quiche lorraine{Photo taken with the iPhone 5 and edited using Afterlight}

You most likely know by now that I love quiche. Regular sized, mini quiche, vegetarian, meat-filled, puff-pastry, pie crust, etc. I love all of it. Egg bakes and stratas rank pretty high up there, too. If I ever published a cookbook a quiche cookbook would be at the top of my consideration. It’s so versatile. Of course the obvious brunch entree comes to mind, but quiche works great at dinner as well and it also can be transformed into minis for a cocktail party.

So when my colleague hosted a “Paris at Midnight” themed gathering last Saturday mini quiche lorraine seemed like a great choice. Savory little bites filled with bacon and cheese? Sign me up.

This is an easy recipe that creates a really delicious appetizer. We had a blast at the gathering and the quiche was a hit. In addition to my quiche, we had about 5 baguettes (seriously!), tons of cheese, crepes for dessert, lentil pate and many bottles of champagne. Savory/salty food pair really well with champagne. That’s not obvious but it’s so true. Even potato chips go well with champagne. French fries, too.

Ok, now I’m getting way too hungry. 

Mini quiche lorraine (recipe adapted via iVillage)

Ingredients

6 slices bacon, cooked and crumbled (to keep things easy I purchased already cooked bacon)
2 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup Gruyere (or Swiss) cheese, shredded
1 15 ounce package refrigerated pie crust
Salt and pepper
1 teaspoon oregano

Preparation

Preheat oven to 375 degrees. Grease a 24 cup mini muffin tin with cooking spray or butter. In a large bowl, whisk together eggs, yolk and heavy cream. Season with salt and pepper (about 1/4 – 1/2 teaspoon each). Set aside.

On a lightly floured surface, use a 2 1/2 inch round cutter to cut 24 rounds out of the piecrust (the mouth of a glass works, too). Press the rounds into muffin cups.

Divide crumbled bacon and cheese evenly between the lined cups, then divide egg mixture between cups. Sprinkle oregano between the quiche.

Bake until quiche crusts are golden brown and egg mixture is puffed and completely set in the center, about 20 minutes.

Transfer the quiche to cooler racks. Can be served warm or at room temperature.