Savory Mini Quiche With Roasted Potatoes, Bacon, and Cheese
We made these savory mini quiches with roasted potatoes, bacon, and cheese for a weekday brunch with friends. I thought I would share the recipe for Sunday favorites since they can be made the day before. What’s better than having a few friends over midweek? But to take the stress out of mid-week entertaining, make everything the day before.
I also made these scones the day before and baked them that morning. There was no mess to clean up, but the house still smelled like freshly baked scones!
In the morning, I brought the quiche to room temperature and baked it in a 200-degree oven for about 15 minutes, covering it loosely with foil to prevent the crust from burning.
This mini quiche with roasted potatoes, bacon, and white cheddar cheese combines all the best breakfast flavors into one bite-sized treat. The crispy roasted potatoes add texture, the smoky bacon is savory, and the creamy white cheddar ties it all together. Whether you’re making them for a special brunch or for yourself, this recipe is as practical as it is delicious.
The equipment you’ll need
- Non-stick muffin tin
- Cheese grater
- Mixing bowl
- Baking sheet
- Wire whisk
Ingredients for mini quiche with roasted potatoes
- Store-bought mini pie crust (I used Pillsbury 14-count mini pie crusts)
- Fingerling potatoes
- Bacon
- Nutmeg
- Olive oil
- Salt and black pepper
- Eggs
- Heavy cream
- Lemon zest
- Good quality white cheddar cheese
- Parmesan cheese
- Fresh parsley
Directions for mini quiche with roasted potatoes
- Preheat the oven to 425 degrees
- Slice the fingerling potatoes in half (length-wise) and toss them with enough olive oil to coat.
- Place them on a foil-lined baking sheet, cut side down, and roast them in the oven for about 25 minutes until they are done and the cut sides are golden brown. Once the potatoes have cooled, cut them into small, bite-sized pieces.
- While the potatoes are roasting, cook the bacon, place it on a paper towel, then chop it and set it aside.
- Place individual squares of the pie crust in each muffin tin (to keep them from sticking you can coat the pan with non-stick cooking spray). Cover the dough cups with aluminum foil and push down so they touch the bottom of the dough. Fill the cups with pie weights (or rice, beans, or something heavy), and bake them at 425 degrees for 13-16 minutes or until the edges of the crust are golden brown. Remove from oven, take out the pie weights, and let the shells cool for 10 minutes.
- In a large bowl, whisk together the eggs, cream, salt, pepper, lemon zest, and nutmeg until combined. Fold in the chopped parsley. Pour the egg mixture into a large measuring cup.
- Once the shells have cooled, place a few pieces of the roasted potatoes and crumbled bacon in the bottom of each shell. Top with cheddar cheese. With the measuring cup, pour the egg mixture slowly to fill each shell. Smooth out the top with the back of a spoon and sprinkle Parmesan cheese on top.
- Reduce the oven to 375 degrees and bake for 25 to 30 minutes until the egg mixture is set and puffed up a bit.
- Remove the quiches from the oven and let cool before serving. They can be served warm or at room temperature.
Note: I like to serve them with a small green salad. The vintage French plates are available in the shop.
PrintSavory Mini Quiche With Roasted Potatoes, Bacon, and Cheddar Cheese
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Ingredients
- Store-bought pie crust
- 1/2 pound fingerling potatoes, roasted
- 2 slices of crispy, cooked bacon (crumbled)
- 1/8 teaspoon nutmeg
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 3 large eggs
- 1 cup heavy cream
- 3/4 teaspoon lemon zest
- Pepper
- 1/2 cup good quality white cheddar cheese, shredded (you could use gruyere if you prefer)
- 1/4 cup grated parmesan cheese
- 3/4 cup freshly chopped parsley
Instructions
- Preheat the oven to 425 degrees
- Slice the fingerling potatoes in half (length-wise) and toss them with enough olive oil to coat.
- Place them on a foil-lined baking sheet, cut side down, and roast them in the oven for about 25 minutes until they are done and the cut sides are golden brown. Once the potatoes have cooled, cut them into small, bite-sized pieces.
- While the potatoes are roasting, cook the bacon, place it on a paper towel, then chop it and set it aside.
- Place individual squares of the pie crust in each muffin tin (to keep them from sticking you can coat the pan with non-stick cooking spray). Cover the dough cups with aluminum foil and push down so they touch the bottom of the dough. Fill the cups with pie weights (or rice, beans, or something heavy), and bake them at 425 degrees for 13-16 minutes or until the edges of the crust are golden brown. Remove from oven, take out the pie weights, and let the shells cool for 10 minutes.
- In a large bowl, whisk together the eggs, cream, salt, pepper, lemon zest, and nutmeg until combined. Fold in the chopped parsley. Pour the egg mixture into a large measuring cup.
- Once the shells have cooled, place a few pieces of the roasted potatoes and crumbled bacon in the bottom of each shell. Top with cheddar cheese. With the measuring cup, pour the egg mixture slowly to fill each shell. Smooth out the top with the back of a spoon and sprinkle Parmesan cheese on top.
- Reduce the oven to 375 degrees and bake for 25 to 30 minutes until the egg mixture is set and puffed up a bit.
- Remove the quiches from the oven and let cool before serving. They can be served at room temperature.
Notes
If you can’t find Pillsbury mine pie crusts at your local store, use regular pie crusts and cut the dough into 4″ square pieces that fit the muffin tin you are using.
More Sunday Favorites
Three new books from authors I love are available for preorder now
Dear New York, I Love You: An Artist’s Celebration of the City
Ria is best known for her charming Instagram account @coffeecakescafe – She has a way of noticing the smallest details and bringing them into her art. Her subject is always New York City. Her illustrations are captivating and joyful. Her captions for each post give a bit of history or maybe an introduction to a new small business. She’s kind, generous and of course very talented. I can’t wait for her book to come out!
120 of her most beautiful sketches will be featured! If you live in New York or just visited New York City, this book is for you. I’ve found many of my favorite shops, cafes, streets, and small parks through Ria. I love to visit places where she has sketched…to search out all the details, from a bench to flickering lights in a cafe to the pigeons at the base of the fountain in Father Demo Square. You can preorder her book right here and follow Ria on Instagram here. It is always a happy place to land while scrolling on Instagram.
Cocoon: Creating Homes with Heart
Author of Create at Home With Old and New and Curate: Inspiration For an Individual Home.
French at Heart: Recipes That Bring France Home
The authors of The Cook’s Atelier, Marjorie Taylor and Kendall Smith Franchini, will release their new book on April 8th, 2025. It’s already the #1 New Release in General France Travel Guides. On their Instagram, they have a reveal post. It looks like a gorgeous book with beautiful food and lifestyle photos.
You can read about our visit to the Cook’s Atelier in this post.
Pinned your recipe…looks amazing…and there is some portion control for my diet 🙂
Would love to try the mini quiche recipe but with the price of eggs, I sadly will have to wait.
Hi Annie,
Thank you so much for the recipe I have family coming to stay so this is perfect! And the books sound wonderful too!
Happy Sunday! xo
Hi Francesca,
These are perfect for when you have guests because you canb make them the day before! Have a great week!
xo