Mini Quiches with Peas and Bacon Recipe

This Mini Quiches with Peas and Bacon Recipe offers bite-sized bursts of flavor wrapped in a flaky, store-bought pastry shell. Filled with a savory custard of Dijon-spiced eggs, sweet green peas, and salty bacon, these handheld treats are the perfect elegant appetizer or grab-and-go breakfast for busy mornings.

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Mini Quiches with Peas and Bacon Ingredients

The Crispy Shell:

• One 14.5-ounce package refrigerated pie dough: Pre-made dough saves time while providing a buttery, flaky base.
• Nonstick cooking spray: To ensure the mini quiches release easily from the tin.

The Savory Filling:

• 6 slices bacon: Cooked until crispy and diced.
• 1 cup frozen peas: No need to thaw; they cook perfectly in the custard.
• 3 ounces shredded Gruyère cheese: Adds a nutty, sophisticated melt.

The Spiced Custard:

• 5 eggs & 1/2 cup heavy cream: The rich liquid base.
• 2 teaspoons Dijon mustard: Adds a tangy depth that cuts through the cream.
• Spices: 1/4 tsp sweet paprika, 1/4 tsp cayenne pepper, kosher salt, and freshly ground black pepper.

How To Make Mini Quiches with Peas and Bacon

1. Prep and Crisp: Preheat your oven to 375°F. In a medium skillet over medium-high heat, cook the bacon strips until browned and crispy (about 7 minutes). Drain on paper towels to remove excess grease, then dice into small bits.
2. Whisk the Custard: In a medium bowl, whisk together the eggs, heavy cream, sweet paprika, cayenne pepper, Dijon mustard, salt, and pepper. Once smooth, fold in the diced bacon, frozen peas, and shredded Gruyère cheese. Set aside.
3. Cut the Dough: Unroll the refrigerated pie dough on a flat surface. Using a 3-inch round cookie cutter, punch out rounds. Gather the scraps, re-roll gently, and cut more rounds until you have about 12 circles (the original recipe suggests 7, but a standard pie crust usually yields more with re-rolling).
4. Form the Cups: Spray a 12-cup muffin tin generously with nonstick spray. Press one dough round into each muffin cup, gently pushing it down to line the bottom and sides. You can crimp the edges for a decorative touch if you like.
5. Fill and Bake: Divide the egg and vegetable mixture evenly among the dough-lined cups. Fill them almost to the top. Bake for 30 minutes until the egg filling is puffed, set, and the crust edges are golden brown.
6. Cool: Let the mini quiches cool in the tin for about 5-10 minutes. This allows the custard to firm up so they pop out easily without breaking. Serve warm.

Recipe Tips

• Dough Handling: If the pie dough gets too warm and sticky while cutting, pop it back in the fridge for 10 minutes. Cold dough holds its shape better in the muffin tin.
• Blind Baking Not Needed: Because the cups are small and the bake time is relatively long (30 mins), you generally don’t need to blind bake the crusts first. The bottom will crisp up nicely on its own.
• Mustard Mixing: Whisk the Dijon mustard thoroughly into the eggs before adding the chunky ingredients to ensure you don’t get a pocket of straight mustard in one bite.
• Pea Texture: Frozen peas work better than canned because they retain a “pop” when baked. Canned peas may turn to mush in the quiche.

What To Serve With Mini Quiches

• Mixed Greens: A light salad with vinaigrette balances the rich pastry.
• Fruit Salad: Fresh berries or melon slices add sweetness.
• Tomato Juice: A chilled glass of tomato juice or a Bloody Mary complements the savory flavors.
• Roasted Potatoes: Serve alongside home fries for a fuller meal.

How To Store Mini Quiches with Peas and Bacon

• Refrigerate: Store cooled quiches in an airtight container in the fridge for up to 3 days.
• Reheat: Place on a baking sheet and warm in a 350°F oven for 8-10 minutes. Microwaving makes the crust soggy.
• Freeze: These are freezer superstars. Freeze them in a single layer on a baking sheet, then transfer to a ziplock bag. They keep for 2 months. Reheat from frozen in the oven (add 5 minutes to reheat time).

Mini Quiches Nutrition Facts

• Calories: 180 kcal
• Fat: 12g
• Carbohydrates: 10g
• Protein: 8g
• Sodium: 280mg

Nutrition information is estimated per mini quiche.

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