Mini Bacon Chive Quiches Zoom

Mini Bacon Chive Quiches Recipe

Makes: Makes 3 mini quiches
Skill Level: None
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Step 1

Preheat oven to 400°F. Prepare Mini Springform Pan with vegetable pan spray.

Step 2

In bowl of food processor, pulse flour and salt to combine. Add cold butter to flour mixture; pulse until mixture resembles coarse cornmeal; about 20 pulses. With the food processor running, add water one tablespoon at a time until dough starts to form a ball. Press the mixture into bottom and up sides of springform pans. Place crusts in freezer for 15 minutes. Bake on cookie sheet 12-14 minutes or until light golden. Cool completely.

Step 3

Decrease oven temperature to 325°F.

Step 4

In medium bowl, whisk eggs, milk, cream, salt and pepper until well combined. Add remaining ingredients; mix until combined. Distribute evenly into crusts.

Step 5

Bake 40-45 minutes or until eggs jiggle slightly in the middle when shaken. Cool 10 minutes before removing springform ring to serve.

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all-purpose flour

1 cup all-purpose flour


1 teaspoon salt

cold butter, cubed

1/2 cup cold butter, cubed

cold water

3 tablespoons cold water




5 eggs


1/2 cup milk

heavy cream

1/2 cup heavy cream


1/2 teaspoon pepper

grated gruyere or swiss cheese

3/4 cup grated gruyere or swiss cheese

bacon, cooked and crumbled

3 slices bacon, cooked and crumbled

chives, minced

3 tablespoons chives, minced

Non-stick vegetable pan spray

Non-stick vegetable pan spray




In Stock (ships in 1-2 business days)




Target 3-Pc. Mini Springform Pan

Target 3-Pc. Mini Springform Pan

Food Processor

Food Processor

Cookie Sheet

Cookie Sheet

medium bowl

medium bowl

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Mini Bacon Chive Quiches is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Very versatile This recipe can be used to make a variety of mini quiches to suit several different tastes. Just make the custard (eggs, milk, cream and salt and pepper) and divide it up into three 3/4 cup or so portions. Then, add separate filling ingredients to each portion. For example, I added ham and swiss to one, spinach and feta to another, and jalapeno and cheddar to the third for three different quiches. They all turned out great! Just be sure when you make the crusts, you press the dough all the way up to the top of the edges of the pans so they can hold all the filling. If the filling runs up over the edges of the crusts, it will leak out of the bottom of the pans.
Date published: 2016-09-26
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