Bacon and Mushroom Bite-Size Quiche

Tender, cheesy and savory custards in flaky pastry shells make elegant finger food—and can be made ahead and reheated. Delicious for brunch or evening appetizers.
Total Time: 45 minutes
Course: Breakfast
Keyword: low calorie, low carb, low sodium, low sugar, quiche
Cut: Bacon
Cooking Method: Bake
Meal Type: Pork – the King of Breakfast
Servings: 42


  • 8 slices bacon
  • 1/4 pound fresh mushrooms (chopped)
  • 1 tablespoon butter
  • 1/3 cup green onion (chopped)
  • 1 2/3 cups swiss cheese (shredded)
  • pastry (for double-crust pie,, homemade or purchased)
  • 5 eggs
  • 1 2/3 cups sour cream


  • Heat oven to 375 degrees F.
  • On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
  • Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
  • Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.
  • Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
  • Chop mushrooms, saute in butter until limp and liquid evaporates.
  • Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
  • In large bowl, beat together eggs, add sour cream and stir until smooth.
  • Spoon about 1 tablespoon into each muffin cup.
  • Bake until puffed and light brown, 20-25 minutes.
  • Cool in pans 5 minutes; lift out.
  • Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.


Recipe courtesy of
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