Mini quiche Lorraine

Mini quiche Lorraine

18 ratings

Claudia, banker


„Prepared the evening before, these mini quiches are perfect for lunch the following day.“

Difficulty

Hard 💪
45
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g
all-purpose flour
125 g
butter (cold, diced)
50 ml
water
100 ml
heavy cream
2
eggs
80 g
leek
80 g
bacon
1 tsp
sugar
salt
pepper
vegetable oil for frying
Metric
Imperial
  • 200 g all-purpose flour
  • 125 g butter (cold, diced)
  • 50 ml water
  • 100 ml heavy cream
  • 2  eggs
  • 80 g leek
  • 80 g bacon
  • 1 tsp sugar
  • salt
  • pepper
  • vegetable oil for frying

Utensils

  • small tart tins
  • oven
  • container with spout (optional)
  • baking paper
  • pie weights or dried beans
  • whisk
  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • standing mixer (optional)
  • rolling pin

Enjoy with

Pinot Blanc, dry, 2012
This wine is deeply mineral in nature and lures with its aromatic fruit nuances. The subtle creaminess makes the Pinot Blanc the perfect companion for this dish.

Nutrition per serving

Cal
556
Protein
14g
Fat
40g
Carb
39g

Step 1/7

Preheat oven to 180°C/355°F. Combine flour, butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.
  • 200 all-purpose flour
  • 125 butter
  • 50 ml water
  • 1 tsp sugar
  • salt
  • oven
  • standing mixer

Preheat oven to 180°C/355°F. Combine flour, butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.

Step 2/7

Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.
  • small tart tins
  • baking paper
  • pie weights or dried beans
  • rolling pin

Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.

Step 3/7

Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.
  • oven

Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.

Step 4/7

Meanwhile, slice leek and bacon into fine strips.
  • 80 leek
  • 80 bacon
  • cutting board
  • knife

Meanwhile, slice leek and bacon into fine strips.

Step 5/7

Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.
  • vegetable oil for frying
  • salt
  • pepper
  • small frying pan
  • cooking spoon

Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.

Step 6/7

Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.
  • 100 ml heavy cream
  • 2 eggs
  • salt
  • container with spout
  • whisk

Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.

Step 7/7

Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.
  • oven

Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.