Preheat your oven to 325°F/170°C.

Roast the bacon until crisp. Drain the grease and set aside to cool. Chop to desired size.

Place a few pieces of bacon in the bottom of each mold in the Silpat® Tartelette Tray.

In a mixing bowl, whisk together the milk, sour cream, eggs, salt, pepper, and nutmeg until well combined and smooth.

Pour the egg mixture over the bacon in each mold. Sprinkle additional grated Gruyere cheese on top.

Bake for 17 to 19 minutes until set and golden brown.

Allow the quiches to cool for 30 minutes before unmolding.

Mini Gluten Free Quiche Lorraine

Name: Mini Gluten Free Quiche Lorraine
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 12
Ingredients: ¾ cups Bacon; 1 cup + more for garnish cup Gruyere cheese, grated; 2/3 cup + 2 tsp Fresh whole milk; 2/3 cup + 1 tsp Sour cream or crème fraiche; 5 Fresh whole eggs; ½ teaspoons Salt; 1/8 teaspoon Black pepper, ground; 1/8 teaspoon Nutmeg, groun

Ingredients

Bacon : ¾ cups
Gruyere cheese, grated : 1 cup + more for garnish cup
Fresh whole milk : 2/3 cup + 2 tsp
Sour cream or crème fraiche : 2/3 cup + 1 tsp
Fresh whole eggs : 5
Salt : ½ teaspoons
Black pepper, ground : 1/8 teaspoon
Nutmeg, groun : 1/8 teaspoon

Preparation

Preheat your oven to 325°F/170°C.
Roast the bacon until crisp. Drain the grease and set aside to cool. Chop to desired size.
Place a few pieces of bacon in the bottom of each mold in the Silpat® Tartelette Tray.
In a mixing bowl, whisk together the milk, sour cream, eggs, salt, pepper, and nutmeg until well combined and smooth.
Pour the egg mixture over the bacon in each mold. Sprinkle additional grated Gruyere cheese on top.
Bake for 17 to 19 minutes until set and golden brown.
Allow the quiches to cool for 30 minutes before unmolding.

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Mini Gluten Free Quiche Lorraine