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Savory Mini Quiche Lorraine Bites Easy Recipe with Caramelized Onion and Gruyere

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These savory mini quiche Lorraine bites feature a flaky buttery crust, rich custard filling with caramelized onions and Gruyere cheese, perfect for brunch or cocktail hour.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 6 tbsp (85 g) unsalted butter, cold and cubed
  • 3–4 tbsp (45–60 ml) ice-cold water
  • 1/4 tsp salt (for crust)
  • 3 large eggs, room temperature
  • 3/4 cup (180 ml) heavy cream
  • 1 cup (100 g) shredded Gruyere cheese
  • 1 cup caramelized onions, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp salt (for filling)
  • 1/4 tsp freshly ground black pepper
  • Optional: 1/4 cup cooked bacon bits, crumbled
  • Optional: pinch of freshly grated nutmeg

Instructions

  1. Make the crust: In a mixing bowl or food processor, combine flour and 1/4 tsp salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Caramelize the onions: Thinly slice 2 medium onions. Heat 1 tbsp olive oil or butter in a skillet over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally, for about 25-30 minutes until golden brown and sweet. Add a splash of water if onions start to stick. Remove from heat and let cool slightly.
  3. Preheat oven to 375°F (190°C). Lightly grease mini muffin pan.
  4. Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter, cut circles and gently press each into mini muffin cups, covering bottom and sides evenly. Save scraps, re-roll, and repeat.
  5. Prepare the filling: In a bowl, whisk eggs and heavy cream until smooth. Stir in shredded Gruyere, caramelized onions, fresh thyme, 1/2 tsp salt, black pepper, and nutmeg if using. Add bacon bits if desired. Mix gently to combine.
  6. Fill crusts: Spoon filling evenly into each crust, filling about 3/4 full to avoid spillover.
  7. Bake for 20-25 minutes or until filling is set and crust edges are golden brown. A toothpick inserted in center should come out clean.
  8. Cool in pan for 5 minutes, then transfer to cooling rack to prevent sogginess. Serve warm or at room temperature.

Notes

Keep butter cold and avoid overworking dough for flaky crust. Caramelize onions slowly over medium-low heat for best sweetness. Do not overfill crusts to prevent spillover. Cover crust edges with foil if browning too quickly. Let quiches rest after baking to set custard texture. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to keep crust crisp. Freeze fully cooled quiches on baking sheet then transfer to freezer bag; reheat from frozen in oven.

Nutrition

Keywords: mini quiche, quiche Lorraine, caramelized onion, Gruyere, savory bites, brunch recipe, appetizer, easy recipe

Find it online: https://avabowls.com/savory-mini-quiche-lorraine-bites-easy-recipe-with-caramelized-onion-and-gruyere/