Loading Video...

Mini Quiches with Peas and Bacon

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 7 servings
Share This Recipe


6 slices bacon

5 eggs 

1/2 cup heavy cream 

1/4 teaspoon sweet paprika 

1/4 teaspoon cayenne pepper 

2 teaspoons Dijon mustard 

Kosher salt and freshly ground black pepper

1 cup frozen peas 

3 ounces shredded Gruyere cheese

1 round refrigerated pie dough (half of a 14-ounce package)

Nonstick cooking spray


Special equipment:
a 3-inch round cookie cutter; a 12-cup muffin tin
  1. Preheat the oven to 375 degrees F.
  2. Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.
  3. To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.
  4. Unroll the pie dough and cut out 7 rounds using a 3-inch round cookie cutter. (If necessary, roll out the scraps and cut out more rounds.) Spray a 12-cup muffin tin with nonstick spray. Press each dough round into a muffin tin cup, crimping the edges.
  5. Divide the egg mixture between the 7 pie dough cups. Bake until just set, about 30 minutes. Let cool slightly before serving.

Mini Quiche

Mini Chorizo Quiches

Mini Chorizo Quiches

Mini Leek Quiches

Mini Quiche with Thanksgiving

Mini Spinach and Mushroom Quiche

Ham and Leek Mini Quiches

Mini Mushroom-and-Sausage Quiches