Photo: Jennifer Davick; Styling: Linda Hirst Photo by: Photo: Jennifer Davick; Styling: Linda Hirst

Mini Bacon Quiches

Coastal Living DECEMBER 2012

  • Yield: Makes about 2 1/2 dozen
  • Cook time: 8 Minutes
  • Prep time: 12 Minutes
  • Bake: 14 Minutes


  • 1 large red-skinned potato, peeled and diced
  • 6 large eggs
  • 6 bacon slices, cooked until crisp and finely chopped
  • 2 green onions, thinly sliced (about 1/3 cup)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup sour cream
  • Garnishes: fresh thyme leaves, sliced green onion


1. Preheat oven to 375°. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.

2. Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.

3. Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin pan. Bake 13 to 15 minutes or until lightly browned. Cool in pans on wire racks 5 minutes. Remove from pans; top each quiche with about 1/2 teaspoon sour cream, and garnish, if desired. Serve quiches warm or at room temperature.


Go to Full Version of

Mini Bacon Quiches Recipe