Start by preparing your wraps. Set them aside.

Preheat your oven to 375°F (190°C).
In a bowl, whisk together the eggs, milk, sour cream, shredded cheese, salt, and pepper. In a skillet without oil, cook the bacon pieces until browned. Add them to the egg mixture and stir.

Take ramekins or a mini loaf pan. Line the bottom with parchment paper. Cut the wraps in half and use them to line the molds.

Fill each with a ladleful of the egg and bacon mixture. If you like, sprinkle with chives, shallots, or parsley.

Bake for 25 minutes at 375°F (190°C).

Remove from the molds right away. You’ll be surprised by how crispy they are—delicious!

These mini quiches are just as excellent. Enjoy with a nice salad.

For a large quiche Lorraine wrap, place 3 wraps in the bottom of a baking dish and add the filling.

It’s always a treat and stays nice and crispy.