Mini Quiches 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.

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.

MINI QUICHES

Steps:

• Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
• In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
• On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
• Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.

MINI QUICHES

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

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.

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!