Crustless Mini Quiches with Bacon and Cheese

Ingredients (for about 12 mini quiches):

4 eggs

200 ml heavy cream (or whipping cream)

150 g smoked bacon lardons

100 g grated Emmental or Comté cheese

Salt, pepper

Nutmeg (optional)

Butter or oil for greasing the molds

Preparation:

1. Preheat the oven

Preheat your oven to 180°C (350°F).

2. Cook the bacon lardons

In a hot pan, fry the bacon lardons until golden brown and crispy. Drain them on paper towels.

3. Prepare the quiche filling

In a bowl, whisk the eggs with the cream.

Season with salt, pepper, and a pinch of nutmeg if desired. 4. Add the filling

Fold the bacon and grated cheese into the egg and cream mixture.

5. Fill the molds

Lightly grease muffin tins or use silicone baking cups.

Pour the mixture into each cavity, filling them about three-quarters full.

6. Bake

Bake for about 20-25 minutes, until the mini quiches are golden brown on top and moist inside.

7. Cool

Let them cool for 5 minutes before carefully unmolding.

Tips:

You can add fresh herbs like parsley or chives for extra freshness.

For a richer version, add a dollop of heavy cream on top before baking.

These mini quiches are perfect as an appetizer, on a buffet, or alongside a salad for a light meal.