Savory 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
Scale
- 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.