MINI QUICHE LORRAINE
These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.
Provided by Catherine Parnell-Proulx
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g
CRUSTLESS MINI QUICHE LORRAINE
My favorite comfort food on a low-carb diet is this quick and easy crustless quiche. I make them with and without spinach, and sometimes double the amount of bacon, as the mood strikes me. This is a crustless, low-carb version of quiche Lorraine that I developed when my family switched over to a LCHF diet. Not intended for low-fat diets!
Provided by Angela156
Time 50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 2.8 g, Cholesterol 200.6 mg, Fat 28.5 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.7 g, Sodium 856.8 mg, Sugar 0.6 g
MINI QUICHES
Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them
Provided by Lulu Grimes
Categories Afternoon tea, Buffet, Lunch, Snack
Time 1h20m
Yield Makes 18-20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
MINIATURE QUICHE LORRAINE
Make and share this Miniature Quiche Lorraine recipe from Food.com.
Provided by glitter
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 248.7, Fat 17.6, SaturatedFat 6, Cholesterol 37.7, Sodium 445.7, Carbohydrate 17.8, Fiber 0.1, Sugar 0.4, Protein 5
MINI QUICHES LORRAINE RECIPE
Number Of Ingredients 11
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
Makes 10 mini quiches ideal for parties, buffets and picnics.
Provided by bolaml08
Time 1h15m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Light the oven to Gas Mark 5/190ÃÂðC.
- 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 doesnÃÂâÃÂÃÂÃÂÃÂt matter if there are creases on the inside - it wonÃÂâÃÂÃÂÃÂÃÂt 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.
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