Best 7 Mini Quiche Lorraine Recipes

MINI QUICHE LORRAINE (6 INGREDIENTS)

Steps:

• Pre-heat the oven to 355F / 180C.
• Pan fry the bacon in a little oil for ten minutes or until starting to crisp.
• Meanwhile, cut 24 circles out of the shortcrust pastry sheets using a large round cookie cutter or the rim of an upturned glass.
• Lightly spray 2 round-bottomed pie trays with oil, then press the pastry circles into the holes.
• Put a teaspoon of cheese into each hole, then top with a teaspoon each of cooked bacon and chives.
• Whisk together the eggs, cream, milk and pepper and pour on top of the cheese/bacon/chives so that the pastry cases are filled almost to the top.
• Bake for about 20 minutes or until the egg mixture is lightly set and the pastry and tops of the quiches are starting to brown lightly.

MINI QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

THE BEST QUICHE LORRAINE

Steps:

• For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
• Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
• Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
• Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
• For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
• Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
• When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
• Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

CRUSTLESS MINI QUICHE LORRAINE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

MINIATURE QUICHE LORRAINE

Steps:

• Prepare the crust per directions.
• Then roll our the dough and cut the dough into rounds to fit the miniature muffin tins.
• Prick the bottoms lightly with a fork.
• Bake for 5 minutes or until lightly brown.
• Cook bacon until crisp, but not burnt.
• Drain and crumble into tiny pieces.
• Cook the onion in the bacon fat until soft.
• Divide all the onion and the bacon equally into the cups.
• Sprinkle each cup equally with the Swiss Cheese.
• Combine the rest of the ingredients in a small bowl; blend.
• Pour over the cup mixtures.
• Bake in a preheated 400°F oven for 15 minute.
• Reduce the heat to 350°F and bake for 5-7 minutes longer.
• Serve these hot.
• They are delicious!
• •I have also added bits of mushrooms, since we have a wonderful mushroom farm here.
• So good!

MINI QUICHES LORRAINE RECIPE

Steps:

• Pastry shells: Blend ingredients together and chill for 1 hour. Form dough into tart shells in a 24 muffin size mini muffin tin. Add filling at once and bake or refrigerate until ready to use. To make filling: Fry the bacon and crumble. Fill mini muffin shells with bacon equally. Top with grated cheese. Beat eggs, cream, salt and cayenne together lightly. Pour into shells. Bake.

MINI QUICHE LORRAINES

Steps:

• Light the oven to Gas Mark 5/190°C.
• Put the flour and margarine into the mixing bowl and rub together to form small crumbs.
• Add the water and mix together using the pallet knife.
• Flour a worktop surface and roll out the pastry to a thin layer. Using the pallet knife or a shape cutter, cut out reasonable sized circles to fit the moulds and place into the moulds and up the sides. Push down to flatten (it doesn’t matter if there are creases on the inside - it won’t be seen!).
• In the jug of milk, crack the eggs and beat gently. Add the cheese and mix using a fork or whisk.
• Fry the bacon, onion, tomatoes and mushrooms and when cooked, put evenly into the quiches.
• Pour the egg, milk and cheese evenly into the pastry moulds. DO NOT OVER FILL!
• Bake for 15 minutes until golden brown.