Mini quiches Lorraine are the perfect blend of nostalgic comfort and elegance, making them an ideal choice for any occasion. Whether you're entertaining, contributing to a bake sale or simply looking for a tasty snack for the kids, mini quiches Lorraine are the perfect crowd-pleaser for all ages. 

These bite-sized delights are a perfect blend of sweet and savoury. A buttery, flaky shortbread crust encases a rich, creamy egg filling mixed with luxurious Gruyere cheese, all cut through with the sharpness of finely chopped speck and a dash of Dijon mustard. This recipe is made to be easy, so don’t worry about making your own pastry from scratch if you don’t have the time. Use frozen pastry to save time, and check our alternative ingredients guide for any other simple swaps.

With 12 perfectly crispy mini quiches ready in under an hour, this quick recipe really is a keeper. Requiring minimal prep and cook time, you can whip up these moreish savoury snacks at a moment’s notice, then let the delicious, simple flavours do all the work.

What you need to know before you start

You’ll need a 12-hole, 1/2-cup (125ml) muffin pan.

Pastry: Starting with a good-quality pastry will make all the difference. You can make your own, but there are very good options of ready-made frozen pastry that can make your life easier.

Pastry contains butter, so if your kitchen is warm or you spend too much time handling it, the butter will melt and the pastry will become soft and hard to handle. If this is the case, pop it back in the fridge to firm it up.

Pastry weights: There’s no need to invest in pastry weights if you’re not a regular baker. You can use dried pulses. Larger pulses like lima beans are the best, as small pulses or rice tend to be harder to remove from the pastry if a little falls through the cracks of the baking paper. When finished with blind-baking, transfer the pulses to a bowl to cool down, then store in a container for next time. And keep the baking paper for next time, too – you can use it again and again.

Why is this the best mini quiches Lorraine recipe?

This quick and easy recipe proves you don’t have to spend hours in the kitchen to make something impressive and delicious, nor do you need an extravagant ingredients list. Most of these ingredients are pantry staples that you may already have, making this an ideal last-minute baking idea to make midweek. Plus, mini quiches means there'll be plenty for everyone, making it the perfect easy recipe to make when you're entertaining.

Can mini quiches be served cold?

Absolutely! Quiches are delicious at any temperature, making them a great leftover snack for work the next day, however for the best experience we recommend eating them warm or at room temperature. If you’d like them warmed up again, you can zap it in the microwave, or maintain the crusty pastry by reheating it in the oven at a low temperature. Another option for work lunches is to heat it in a sandwich press with the lid open. The pastry will be crisp and the filling will be at room temperature.

Can you freeze mini quiches?

Yes! Whether you’re getting ahead for the week and want to do some meal-prep, or need to store a leftover batch, you can easily store and freeze mini quiches for up to three months. Make sure they’re totally cooled before wrapping in plastic wrap to freeze.

What ingredients do I need?

Pastry: When you're baking pies, pastries and tarts, you'll see that shortcrust pastry is preferred. Shortcrust pastry is a French-style dough which features a crumbly, biscuit-like texture, making it distinctively "short." This term refers to the dough's composition, where the amount of flour is typically double the amount of fat, causing it to break apart more easily than American-style pie dough, which has a closer ratio of flour to fat. As I mentioned earlier, you can make your own shortcrust pastry, or you can buy some frozen. 

Speck: Speck is a type of cured, lightly smoked ham. Often compared to prosciutto, they are similar in appearance however unlike prosciutto, speck is also smoked after it's salt-cured. Traditionally, speck is smoked pork leg and tends to be browner in colour and much denser. Using speck and cutting it into chunky little cubes is much nicer than using thin slices of bacon. The trick is to blanch it so it doesn’t feel fatty.

Eggs: Two large eggs not only bind the remaining ingredients together perfectly but also impart a silky smooth texture and a touch of natural sweetness to the filling. Baking the eggs adds structure and stability, acting almost like a culinary adhesive that holds everything together.

Cream: I use thickened cream in this recipe to help create that signature velvety texture and add a bit more depth to the filling.

Mustard: The filling will be quite light and sweet with the egg and cream, so I add a touch of Dijon mustard to provide a slight tang which marries with the saltiness of the speck. 2 teaspoons will be enough to season the filling backed up by a pinch of salt and freshly ground pepper.

Cheese: Gruyere, a Swiss hard cheese, is renowned for its fruity and slightly nutty flavour. It’s delicious and adds depth of flavour, but the recipe will still work with grated tasty cheese or cheddar.

Chives (optional): Adding a scattering of finely chopped chives not only gives the quiches a pop of colour, but a light, fresh flavour of mild onions and leeks which work so well with eggs and speck. Of course they are an optional addition but a bit of green always works well as a garnish!

How to blind-bake the pastry

It’s important to blind-bake the pastry before adding the filling. Blind-baking seals the pastry crust before filling, and leaves you with a crispier pastry shell. Placing a baking tray in the oven to preheat when turning the oven on will give a burst of heat when you bake your pastry shells, and makes sure those bases get nice and crispy.

Storage notes

You can store mini quiches in an airtight container in the fridge for up to four days. Alternatively, you can wrap them in plastic wrap and freeze them in the freezer for up to three months.

What to serve with mini quiches Lorraine

A fresh salad pairs perfectly with these mini quiches Lorraine, giving the sweet creamy flavours a refreshing lift. You can’t go wrong with a simple green salad or a garden salad with vinaigrette, which you can whip up in no time. If you’re looking for a slightly more elegant tone, our easy bistro salad recipe is sure to be a crowd-pleaser, with thin, crispy baked slices of baguette and bite-sized tears of double brie cheese added to the mix. Add a little bit of flair with this French classic endive salad with pears, hazelnuts and eschalot vinaigrette or, if you’re looking for a heartier side, try our roasted beetroot with French-style lentils. 

If you love our mini quiches Lorraine recipe, try these other delicious quiches:

Love this recipe? Quiches are a wonderful midweek recipe and a great staple to return to again, so we don't blame you! We have a huge collection of easy quiche  recipes that use the best savoury ingredients, from traditional classics to new creations from our team of expert chefs.

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