Secrets of my kitchen:
reading and stirring
  • Home
  • Appetizers
    • Appetizers>
      • Ham and Sun Dried Tomatoes Palmiers
      • Mini Quiches Lorraines
      • Pear and Sardine Croissants
      • Spinach and Ricotta Patties
      • Spinach and Tuna Mini Quiches
    • Salads>
      • Minted Fennel Salad
      • Mushroom Salad
      • Pear Salad
      • Potato Salad
      • Yellow Pepper Salad
  • Soups
    • Barszcz - Red Beetroot Soup
    • Beef Soup
    • Bouillabaisse
    • Horseradish Soup with crispy bacon and potatoes
    • Summer soup
  • Main courses
    • Broccoli Gratin
    • Green Bean Gratin
    • Grilled potatoes with apples, onion and sausage
    • Meat Stew - Goulash
    • Pork, Pineapple and Mushrooms Ragoût
    • Rotini with Green Beans and Sun Dried Tomatoes
    • Spätzle with zucchini and sausage in beer sauce
    • Steamed buns - pyzy
    • Tartes and quiches>
      • Mushroom tarte
      • Spinach and Salmon Tarte
      • Quiche Lorraine
      • Zucchini tarte
  • Desserts and baking
    • Angel Wings - Chrusty
    • Apple Muffins
    • Babka - Easter cake
    • Christmas cookies
    • Coffee cake with apple and roses
    • Croissants ioniques
    • Foamy Breeze - Sponge cake with delicate chocolate mousse
    • Madeleines
    • Poppy seed rolls - Makowiec
    • Simple yeast cake
    • Strawberry Tarte with Vanilla Crème
    • Tarte aux pommes
  • Metric conversion chart
  • Photos
  • Techniques
    • Pâte brisée - short crust pastry

Mini Quiche Lorraine

They are very similar to the Quiche Lorraine. However, their mini size is just perfect for any appetizer.

Photos
Total Time: 40 min
Prep:          10 min
Baking:       25-30 min
Yield:          4 - 6 servings
Level:          Easy

Ingredients:
Quiche crust
  • 2 1/2 cup all-purpose flour
  • 1 1/4  cup cold butter
  • 1/3 cup cold water
  • 1/2 tsp salt
Filling
  • 1/2 pound of bacon diced o or  (I use ham instead)
  • 1/4 tsp freshly ground nutmeg
  • 3 eggs
  • 1/2 cup  milk
  • 1/3 cup heavy cream
  • 1 cup finely shredded Gruyère
  • 1 tsp pepper
  • 2 tsp salt

Directions:

Crust: 
  1.  To make the crust, mix flour and salt in a bowl. 
  2.  Dice  the cold butter and add into flour. 
  3.  Work until it resembles coarse sand with a few pea-sized pieces of butter still visible. 
  4.  Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a dough that holds together.
  5.  Wrap the dough in plastic wrap, and chill for 30 minutes in the freezer before working with it. 
  6.  Preheat the oven to 350 degrees F. 
  7.  Roll out the dough and transfer to prepared mini tarte pan. 
  8.  Bake the crust for about 20 minutes or until firm. 
  9.  Remove the pans from the oven and brush with the beaten egg.
  10.  Place once again the pans into oven and bake for about 5 minutes.


Filling:
  1. To make a filling, dice or cut into strip bacon.
  2. Place the skillet over medium heat. 
  3. Cook the bacon until become crips, translucent  and the fat is rendered.
  4. Remove the bacon and drain on paper towels.
  5. Arrange the bacon and one half  the cheese over the the bottom of each baked crust.
  6. In a bowl whisk the eggs, cream and milk.
  7. Season with salt, pepper and nutmeg and whisk well.
  8. Coat with the egg mixture before sprinkling with the remaining cheese.
  9. Bake for about 20 minutes or until golden and the center of the quiche has set or the knife inserted comes out clean. 
  10. Place on a wire rack to cool slightly. 
  11. Remove from the mini tarte pans and enjoy.
Powered by Create your own unique website with customizable templates.