Mini Quiches with Bacon, Leek, Mushroom, and Grand Cru Cheese

Weekend brunches aren't complete without an egg dish, and these mini quiches are brimming with salty bacon, flavorful veggies, and two cheeses: mild, nutty Grand Cru® and tangy Buttermilk Blue® cheese. So cute, so tasty!

By: Katie Workman, The Mom 100 


  • 4 bacon strips, chopped
  • 2 tablespoons olive oil
  • 2 leeks, white and light green parts only, thinly sliced
  • 10 ounces mushrooms, thinly sliced (any kind, including button)
  • 4 refrigerated rolled pie crusts (2, 14-oz packages)
  • 4 eggs
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup shredded Roth Grand Cru® cheese
  • 1/4 cup crumbled Roth Buttermilk Blue® cheese


  1. Heat oven to 400 degrees F.
  2. Heat a large skillet over medium. Add bacon and fry until crisp. Drain on paper towels. Pour off any excess fat in skillet.
  3. In the same skillet over medium-high heat, add 1 tablespoon olive oil. Add leeks and mushrooms. Cook, stirring occasionally, until leeks are softened, mushrooms are tender and any liquid they have released has evaporated. Transfer leeks and mushrooms to a cutting board. Cool slightly, then roughly chop.
  4. Unroll refrigerated pie crusts. Using a 2 1/2-inch cookie cutter, cut rounds as close to one another as possible. Spray 4, 12-cup mini tart/quiche/muffin pans with nonstick spray. (If you don’t have 4, prepare quiches in batches.) Fit dough rounds into the cups of the mini tart pans.
  5. In a medium bowl, beat eggs with milk and cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Place 1 teaspoon of leek/mushroom mixture in each dough-lined cup. Sprinkle bacon, Grand Cru®, and Buttermilk Blue® in this order, equally over vegetables. Pour egg mixture over, dividing it evenly but not quite filling to cup tops. Poke down any toppings, so they sink into the filling.
  7. Bake 15 to 20 minutes, or until cup centers are barely springy to the touch and tops are golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool mini quiches in pan(s) on a wire rack. Serve slightly warm or at room temperature.