Meghan Markle's Mini Quiche Recipe from With Love Meghan Holiday Celebration -

Mini quiches are a holiday entertaining classic, and on With Love, Meghan Holiday Celebration, they get a touch of extra charm. In this episode, Meghan Markle shares how to create bite-sized versions of two beloved favourites, Quiche Lorraine and Quiche Florentine. Each one is tucked into a golden pastry shell and filled with savoury layers of cheese, eggs, and seasonal ingredients. They are easy to make, easy to serve, and just the right size for grazing through festive gatherings. Whether you are hosting brunch or adding something elegant to your holiday appetiser spread, these mini quiches bring a warm, homemade feel to the table with very little fuss. Enjoy them warm from the oven or at room temperature while celebrating with friends and family.

Ingredients

For the quiche shells:
2 store-bought 9-inch pie crusts, cold enough to still be stiff, just soft enough to roll out of package in one nice piece

For the Quiche Lorraines:
8 ounces of bacon, thinly sliced
1 tablespoon unsalted butter
1 yellow onion, chopped
2 cloves garlic, smashed and chopped
3 sprigs thyme
1/2 cup Gruyère cheese, shredded on the small hole side of grater
1/4 cup Parmesan cheese, finely grated

For the Quiche Florentines:
2 cups spinach
1 tablespoon unsalted butter
Salt and pepper, to taste
1/4 cup Gruyère, shredded on the small hole side of grater

For the egg filling:
3 eggs
1 cup half-and-half
Nutmeg, to taste
Salt and pepper, to taste

For garnishing:
Chives, chopped

Method

Preheat the oven to 180C/350F.

For the quiche shells:

Using the round cutter, cut out 6 circles from each pie dough.
Press each into a well of the muffin tin making sure the base is flat on the bottom. Allow the sides to take a natural shape.
Use a fork to poke some holes in the bottom of each well to dock the pastry.
Place a square of parchment into each muffin tin well over the dough and fill with dried beans. This will prevent the dough from puffing up as it is parbaked.
Bake for 15 minutes. Pull out the parchment and pie weights. Bake for 10 additional minutes or until golden.
Set aside to cool and until ready to fill.

For the Quiche Lorraine:

In a large cast iron skillet over medium heat, render and cook bacon until crispy, about 15-20 minutes. With a slotted spoon, remove bacon to a paper towel lined-plate and chop when cooled.
Remove all but 1 tablespoon of bacon fat from the pan into a heatproof vessel. Add in the butter and the onions and season with salt and pepper. Cook for 10 minutes before adding the garlic and thyme. Cook until caramelized –– roughly another 10-15 minutes. Remove thyme sprigs. Use a slotted spoon to remove the onion mix to a small bowl.
In a small bowl, combine half the chopped bacon with the onion mixture and reserve.
In a separate small bowl, combine the cheeses.
Spoon a layer of bacon onion mixture into each mini quiche crust. Follow with a thin layer of cheese mixture.
Top with a few pieces of bacon.

For the Quiche Florentine:

In a large non-stick skillet over medium heat, melt the butter over medium high heat. Add the spinach and cook for about 2-3 minutes until cooked down and the liquid from the greens has evaporated.
Remove from heat and let cool slightly. Chop into small pieces and set aside. Save a few small pieces for topping before they go into the oven
Spoon a layer of spinach into each mini quiche crust. Follow with a thin layer of cheese.
Top with a small pinch of the cooked spinach.

To assemble and serve:

In a medium bowl, whisk eggs, half-and-half, nutmeg, salt and pepper.
Gently pour egg and half-and-half mixture until 3/4 full. Top each of the Quiche Lorraine with a few small pieces of bacon. Top each of the Quiche Florentines with a little bit of spinach.
Bake for 20-25 minutes, until the egg is just set.
Allow to cool in the muffin tin until cool enough to handle. Serve warm or at room temperature, top with chives, and enjoy!