Mini Quiche Lorraine

Prep Time: 25 Minutes

Time to Table: 45 Minutes

Serves: 24


  • 2 9-inch pie crust
  • 4 slices cooked bacon, chopped
  • 2 tablespoons sliced chives
  • 1/3 cup Daisy Cottage Cheese
  • 1/3 cream heavy cream
  • 1 large egg
  • 1/4 teaspoon hot sauce, or to taste
  • 1/2 cup shredded Gruyere cheese


Heat the oven to 450 degrees. Coat 24 mini muffin cups with non-stick cooking spray. Using 2 1/2-inch round cutter, cut out 24 rounds from the pie dough and press into the muffin cups. Bake for 5 to 7 minutes or until light brown and remove from the oven. Reduce the oven temperature to 400 degrees. Place the bacon and chives in the muffin cups. Whisk the cottage cheese, cream, egg and hot pepper sauce in a small bowl until blended. Spoon into the muffin cups and top with the shredded cheese. Bake for 10 to 12 minutes or until lightly browned and set. Let stand for 5 minutes and remove from the muffin cups. Serve warm or at room temperature.