Mini Quiche Lorraine
These cute little Mini Quiche Lorraine are perfect for a gathering because they're delicious, warm or cold, and who doesn't love quiches?
Ingredients
- oil spray or oil (to grease)
- 6 sheets shortcrust pastry (defrosted) (NOTE 1)
- 200 gm bacon (finely diced, more for optional garnish) (NOTE 2)
- 2 cloves garlic (minced)
- ¼ cup finely diced brown onion
- 6 large eggs
- 1⅓ cup thickened cream (whipping cream) (NOTE 3)
- 2 tsp dijon mustard
- 1 tsp salt
- ⅛ tsp black pepper (or a pinch)
- ½ cup finely grated Tasty cheese (NOTE 4)
Instructions
- Preheat the oven to 180°C (360°F) or 160°C (320°F) for fan-forced ovens. Grease 2 muffin tins with 12 holes (24 in total) with oil spray or brush with oil.
- Cut 4 circles out of each pastry sheet using a 9.5cm (3.7in) round cutter. You should have 24 circles in total.
- Use the palm of your hand and fingers to cup a pastry circle before placing it into the muffin tin. Press the pastry down gently to cover the base and sides of the tin. Make sure there's no air trapped between the tin and pastry, but there'll be a few pleats on the sides of the pastry. Use your fingers to press and smooth out the pleats. Repeat this step with the remaining pastry. To prevent the pastry from puffing in the oven, prick the base of the pastry a few times with a fork. Bake the pastry for 6-7 minutes.
- Whilst the pastry is in the oven, work on the bacon mixture. Place the bacon in a frying pan over medium-high heat and stir regularly until the fat has rendered from the bacon. Add in the garlic and onions, then stir-fry for another minute. Use a fine heatproof strainer to drain the excess fat from the bacon mixture or spoon it over some paper towels. Leave the bacon mixture to cool whilst working on the egg mixture.
- Whisk together the egg, cream, dijon mustard, salt and pepper in a large jug. Whisk the mixture until you can no longer see any streaks of eggs.
- Remove the pastries from the oven. If some parts of the pastry have puffed up, push it down using the back of a teaspoon. Divide the bacon mixture evenly in each pastry, then do the same with the cheese. Pour the egg mixture over the bacon and eggs and into the pastry and fill it to the top. Ensure no egg mixture gets out of the pastry, otherwise, it'll make the pastry soggy. Bake for 18 to 20 minutes. The egg filling will look puffy when it's out of the oven but will deflate. Optional - Place some fried crispy bacon pieces on top of the quiches before serving.
Notes
(NOTE 1) Frozen shortcut pastry - I love using prepackaged ready rolled pastry because it’s convenient and tastes pretty good. The ones I used were 24cm (9.5in) square pastry sheets. Follow the instructions on the packet on how to defrost the pastry sheets.
(NOTE 2) Rindless bacon - My favourite bacon is streaky because I like the ratio of meat to fat. However, all kinds of rindless bacon will work. If you're using lean or shortcut bacon, you will need 2 teaspoons of oil to fry with the bacon.
(NOTE 3) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. I don’t recommend using low-fat cream because the quiches may end up being runny, or they may not set.
(NOTE 4) Cheese - I used tasty cheddar cheese, but you could use Swiss, Monterey Jack, Gruyere and all kinds of cheddar.
Leftovers - Allow the quiches to cool completely at room temperature, then transfer into a sealed container and store in the fridge. It'll be good for up to 4 days and will freeze for up to 2 months.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1quicheCalories: 150kcalCarbohydrates: 3gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 69mgSodium: 192mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 289IUVitamin C: 1mgCalcium: 34mgIron: 1mg