Cocktail Recipes, Spirits, and Local Bars

Mini Quiches with Chives, Shallots, & Turkey Bacon

Mini Quiches with Chives, Shallots, & Turkey Bacon

Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with cooking spray and place it on a cooking sheet. Doing this will make it easier to transport in and out of the oven.

In a large skillet, add in the turkey bacon and cook on medium/high heat. After a few minutes, add the onion, shallot, and garlic and cook down for a few more minutes.

Lastly, add the chives, parsley, and Italian seasoning and cook mixture until the turkey bacon is cooked through.

Remove mixture from heat and set aside until needed.

In a 4-cup liquid measuring cup, add in the eggs and take a fork to whisk until evenly beaten.

Add the paprika and salt and whisk to combine.

Place a thin layer of parmesan cheese into each individual muffin tin.

Take one teaspoon of the bacon mixture and add it to each tin.

Carefully pour enough of the egg mixture into each muffin tin, just until it covers the filling mixture. Sprinkle with some more parmesan cheese.

Bake quiches for 16-18 minutes or until the eggs have fully set.

Allow to cool slightly before taking a butter knife to release them from the pan.

Serve immediately or let quiches cool completely, cover with plastic wrap, and store in the fridge.

To reheat, place them on a baking sheet in a 375-degree oven for 5-7 minutes, or until heated through.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Quiche Lorraine

Isn’t it amazing how, just like an old song, a taste can instantly bring you back to a special time and place? When I was 20 years old, I studied abroad in Tours, France, a university town in the Loire Valley. Every day for lunch, I walked to the bakery near my university and treated myself to a warm individual quiche. With my quiche in hand, I’d stroll back to class through the maze of cobbled streets and sidewalk cafes, relishing every bite while soaking up the atmosphere. I don’t recall a single course I took at that school, but the simple pleasure of eating that quiche is seared into my memory.

The classic quiche Lorraine with smoky bacon, Gruyère and shallots has always been one of my favorites. You can serve it for brunch, dinner, or anytime in between — and it’s especially good paired with a green salad and crisp white wine.


Watch the video: LES MINI QUICHES LORRAINES (November 2021).