Cheesy Bacon Mini Quiche Recipe
This mini quiche recipe is an easy, crowd-pleasing appetizer or hors d’oeuvre to serve with a brunch spread or before dinner. Bacon, parmesan cheese and chives in little phyllo pastry shells are so crispy and delicious that you’ll want to double the recipe!
Servings: 30 mini quiches
Ingredients
- 30 mini phyllo shells about 2 boxes
- 1 ¼ cup parmesan cheese finely grated
- ½ pound bacon diced
- ⅔ cup heavy cream
- 2 large eggs
- Handful of fresh chives snipped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Cook bacon in a dry pot until crispy. Use a slotted spoon to drain bacon and set aside in a bowl.
- Lightly grease a large baking sheet. Add phyllo shells to the baking sheet.
- Add 2-3 pieces of bacon to each shell. Add grated parmesan so that each shell is about three-quarters of the way filled.
- In a container that pours easily (like a measuring cup), whisk together eggs, cream, and salt and pepper. Very slowly pour cream mixture into each shell so that they’re completely filled. Some of the mixture may overflow out of the shells but that’s okay.
- Add a pinch of chives to each shell.
- Bake for 13-16 minutes until golden.
Video
Notes
- You can typically find mini phyllo pastry shells in the frozen section of your grocery store.
Nutrition
Serving: 1mini quiche | Calories: 65kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 135mg | Potassium: 32mg | Sugar: 0.2g | Vitamin A: 130IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 0.1mg