I have decided that one of my favourite things to make is brunch, and these little quiche tarts are a perfect addition to a perfect brunch spread. They are savoury, delicious, and so simple to make!

Quiche memories from a family with 10 girls

Quiche reminds me of summer picnics, teatime luncheons, and my mom and sisters, and my mother-in-law.

I’m one of 12 children, 10 of which are girls, and teatime with my mama was a favourite thing to do growing up. I remember finding a local tearoom when I was in my teen years, and my mom ordered a meal from their lunch menu with a generous slice of quiche, a fresh side salad, and some scones with tea and jam for afterward. It so was beautiful and delicious!

Fast forward a few years, and now I’m married to a man whose mother is British and who happened to have loved the same tea room and has a similar taste in good food. Needless to say, quiche makes me think of my family, and I think that’s a pretty great association.

What is quiche?

I answered this question a little while ago when I shared my recipe for Spinach, Tomato and Feta Quiche Tarts. Basically, quiche is a French egg tart made in a pastry lined pie dish with any number of savoury fillings. This recipe is a miniature quiche version, which makes a perfect addition to a brunch table or picnic outing.

What is the difference between frittata and quiche?

Again, I answered this in my other post– but since I know some of you haven’t seen that one, I’ll just say it again – the only difference is the crust! Frittata is basically a crustless quiche. It can be made completely on the stovetop, however, whereas quiche is always baked.

What makes a great quiche?

Cream, enough salt, and in my opinion– cheese. Obviously bacon is also a winner, but it’s the dairy that can make or break a good quiche.

How should I serve these tarts?

Quiche is actually great served hot, warm, or cold – But in my opinion, hot or warm is best. I once treated myself a delicious looking leek quiche on a visit to France, and I’ll be honest… On a cold winter day spent outside, a cold piece of quiche was not my best experience! I have been told that some people enjoy it that way, however, so if that’s your style, feel free!

Used in this recipe:

If you have a basic outfitted kitchen, you’ll have all that you need most likely! Here’s a rundown on what I’ve used for this recipe, however– just to make sure you’re prepared:

• Pastry Brush
• Mixing bowls
• Whisk
• Frying pan
• Muffin tins
• Cooling rack

If you’d like to make cleanup extra easy, make these miniature quiche tarts in Tulip Muffin Liners– They’ll save you a bit of time!

Ready for the recipe?

I sure am. Check it out!

Print

Miniature Bacon and Cheddar Quiche

This recipe is perfect for a brunchtime picnic or a morning breakfast buffet! Simple, delicious, and beautiful.

Course Breakfast, Brunch, Snack

Cuisine American, Canadian, French

Keyword bacon, breakfast, brunch, cheddar, miniature quiche, quiche

Servings 12 mini quiches

Author Naomi

Ingredients

• 6 sheets pre-made filo pastry
• 6 Tbsp butter melted
• 8 large eggs
• 6 Tbsp cream
• 1/2 tsp salt
• 1/8 tsp pepper
• 6 slices bacon chopped, fried and drained
• 1/4 cup white cheddar cheese grated
• 2 oz spinach optional (2oz = 2 large handfuls)
• 2 Tbsp minced onion optional
• dried parsley flakes to garnish optional

Instructions

1. Preheat the oven to 375 degrees F.

2. Using a pastry brush, lightly grease the inside of a muffin tin with butter or line with parchment paper baking cups.

3. Lay the filo dough out in front of you width wise. Lightly brush 1/2 of one sheet of filo dough with butter; fold it in half left to right (like a book). Lightly brush the top half of your folded piece of dough with butter, and fold that down, like a notepad. Your sheet of pastry should now be in quarters with butter between the layers.

4. Cut the folded piece of dough in quarters with a sharp knife, brush a little butter onto two of the halves, and then lay the other halves on top of each of these in the opposite direction. Gently press both of these layered pieces of dough into 2 prepared muffin cups. Repeat with 5 more pieces of phyllo dough. When you are finished, you should have 12 pastry lined muffin cups.

5. If desired, using the remaining butter, sauté the spinach with minced onion until soft. Arrange bits of spinach into the base of each pastry-lined muffin cup.

6. Divide the chopped, fried bacon into the muffin cups. Sprinkle with cheese.

7. Beat the eggs in a measuring pitcher, and then add the cream, salt, and pepper. Pour the egg mixture over the spinach, bacon and cheddar, making sure not to let the egg fill the cup higher than the pastry lining. Sprinkle with parsley flakes.

8. Bake the miniature quiches for 20-25 minutes or until the egg is quite puffy and the pastry is golden brown. Cool on wire racks. Serve warm.

Recipe Notes

1. These quiches can be served warm or cold and are best served on the the day they are made.
2. This recipe can be prepared ahead of time by arranging the pastry, spinach mixture, bacon, and cheese into the muffins cups the night before. Cover the prepared cups with plastic, and then remove from the fridge and fill with egg right before baking the next morning.

I hope these little tarts make for some good inspiration, great memories, and lots delicious breakfast and brunches ahead!

Some other variations

I would love to hear what YOU like best in quiche – I can think of a few ways to make these (with different cheeses and vegetables), but I’d love even more to hear from you. What would you do, or even better, what was the best quiche you ever had? Let me know in the comments!

Thanks for visiting, and come again. Be back soon.

–Naomi

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