Mini Bacon Quiches

24 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
Mini Bacon Quiches are bite-sized savory appetizers with crispy cracker crusts, smoky bacon, Swiss cheese, and green onions baked in muffin tins. Perfect for parties, these little quiches are easy to make ahead and freeze for later.

Ingredients

  • 3/4 cup crushed saltine or Ritz crackers
  • 4 tbsp butter melted
  • Nonstick cooking spray
  • 1 cup chopped green onions with tops
  • 2 tbsp butter
  • 2 eggs
  • 1 cup evaporated milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 - 8 sliced cooked bacon, crumbled
  • 1 cup grated Swiss cheese

Step-by-Step Instructions

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Combine crackers and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray.
  3. Sauté green onions for 10 minutes in 2 tablespoons butter. Cool, and then divide evenly on top of cracker crumbs.
  4. Beat eggs, add evaporated milk, salt, pepper, crumbled bacon and Swiss cheese. Pour by spoonfuls on top of onions in tins. DO NOT fill to top, as they will run over.
  5. Bake until set, about 15 - 20 minutes. Do not over bake. Quiches may be stored in refrigerator or freezer, just warm in oven before serving.

Common Problems and Solutions

Q: Why did my quiches overflow in the pan?

A: Don't fill the muffin cups more than 2/3 full. The egg mixture expands as it bakes, and overfilling causes them to spill over. Use a small spoon to portion carefully.

Q: Can I make these ahead of time?

A: Absolutely! These are perfect make-ahead appetizers. Store baked quiches in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a 300°F oven for 8-10 minutes until warmed through.

Q: My cracker crust is soggy. What went wrong?

A: Make sure to cool the sautéed onions completely before adding them to the crust, and don't overfill with the egg mixture. Also, bake until the centers are fully set—they should no longer jiggle when you gently shake the pan.

Tips and Techniques

Use a mini muffin tin for the best bite-sized portions. Press the cracker crust firmly into each cup to create a good base. Let the quiches cool in the pan for 5 minutes before removing—they’ll set up and be easier to handle.

Ingredient Substitutions

  • Swiss cheese: Gruyère, cheddar, or Monterey Jack cheese
  • saltine or Ritz crackers: breadcrumbs or crushed buttery crackers
  • evaporated milk: half-and-half or heavy cream
  • bacon: cooked sausage, ham, or turkey bacon

Equipment Needed

  • mini muffin tin (24-cup)
  • mixing bowls
  • whisk
  • small skillet for sautéing onions