Mini Quiche Lorraine Recipe - Living Sweet Moments (2024)
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This delicious Mini Quiche Lorraine Recipe tastes just like the ones in Paris and is easy to make. The perfect appetizer for parties and celebrations.
Mini Quiche Lorraine
A few months ago I wrote a blog post called Tips for Traveling Abroad. One of the tips was to recreate a meal you ate on your trip as a way to remember all the great times you had while visiting a foreign country.
So this how thisMini Quiche Lorraine Recipe was born. During the summer, my husband I honeymooned in Paris.
I remember the first thing we did after leaving our luggage at the hotel: we went to this very famous Bistrot called Deux Magots and there I had the most wonderful slice of Quiche Lorraine. It was truly remarkable.
I usually don’t eat pork.It’s a Jewish thing, not a flavor thing 😉 but for this Quiche, I made an exception. Although I used turkey bacon in mine.
Who wouldn’t crave a buttery crust and creamy smoky center? On and if you’re wondering, the dough is not made from scratch so you can make these in a cinch.
Perfect for hosting and party, brunch or just as a snack. What’s better? Double or even triple the recipe because thisMini Quiche Lorraine Recipe is made to be frozen!!
So you can make a lot of them, freeze and then bake at the last minute when needed.
Quiches do not necessarily have to be served piping hot, I can eat them warm or just at room temperature. Kids love this recipe because they love eating their foods without utensils and these little ones are so cute! Who can resist?
The secret for making them crunchy and not soggy is to prebake the crust for a few minutes before adding the filling and then continue baking them with the filling. Here’s the basic process to make them:
Cut little circles using a cookie cutter or the rim of a glass and insert them in the little muffin holes. Bake for 10 minutes and remove from oven.
Add bacon and cheese to each mini quiche, fill with the egg mixture, top with more cheese and bake! Is that easy! The process takes about 45 minutes and they taste just like the ones in Paris.
The original Quiche Lorraine Recipe does NOT have cheese inside but I couldn’t resist a nice piece of Gruyere.
It melts so beautifully inside the Quiche and has a very buttery aroma. If you love doing Gratins, Mac & Cheeses, Lasagna or more, try adding some shredded Gruyere on top. You will surely taste the difference.
Hope you can try myMini Quiche Lorraine Recipe at home and be transported to Paris!
PS: If there are any gluten allergies at your home, simply skip the crust part and bake the filling! They will be delicious and puffy as well.
This delicious Mini Quiche Lorraine Recipe tastes just like the ones in Paris and is easy to make. The perfect appetizer for parties and celebrations.
Course:Appetizer, Brunch
Cuisine:French
Servings: 24pieces
Calories: 79kcal
Author: Tiffany Bendayan
Ingredients
1Store bought refrigerated Pie Crust
3stripsBacon*cooked and chopped
2tablespoonsParsleychopped
1cupGruyere or Swiss Cheeseshredded
4Eggs
1cupHalf & Half
1/2teaspoonNutmeg
Salt + Pepper to taste
Instructions
Preheat oven to 350 Degrees F.
Spray the crevices of a mini muffin tin using nonstick spray
On a floured surface carefully spread out the pie dough
Cut out circles using the rim of a glass or a round cookie cutter
Insert each circle in the crevices of a muffin tin. Make the muffin shape with your fingers. Prick the insides of each dough with a fork (this will prevent them from puffing up)
Bake for 10-12 minutes or until they start to brown
In a bowl mix the eggs, half and half, salt, pepper, parsley, and nutmeg until combined
Remove muffin tin from oven and fill each quiche with bacon and cheese. Carefully pour in the egg mixture. Add some more cheese on top
Bake for 15-20 minutes until tops are browned and crust is cooked all the way through
Enjoy!
Recipe Notes
*I used turkey bacon
These quiches can be baked in advance and frozen for up to 6 months. When ready to eat simply place the frozen quiches on a cookie sheet and bake at 350 F for 15-20 minutes or until hot and bubbly
Nutrition Facts
Mini Quiche Lorraine Recipe
Amount Per Serving (1 quiche)
Calories 79Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 37mg12%
Sodium 64mg3%
Potassium 36mg1%
Carbohydrates 3g1%
Protein 3g6%
Vitamin A 155IU3%
Vitamin C 0.5mg1%
Calcium 72mg7%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.
Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.
Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.
Prepare Add-Ins – This includes cooking meats and vegetables, shredding cheese, etc. Combine Eggs & Milk/Cream – Beat together, then whisk in the add-ins. Bake – Pour filling into crust and bake until just about set, at least 45 minutes.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.
Often associated with French cuisine, quiche is a savory egg custard baked in pie crust. The base comprises eggs, milk, and cream, cheese, and any variety of ingredients are added for flavor. This cheese quiche uses cheddar, and Swiss cheese is a nice addition.
quiche (comparative more quiche, superlative most quiche) (slang) Extremely appealing to look at; sexually alluring. I'm not even bragging, but me and my friends are pretty much quiche.
Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won't tell anyone if you decide to add one cup of shredded Gruyere to the mix.
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida.
If you pour the egg custard into an unbaked crust, the liquid is unfortunately going to seep into the crust, preventing it from crisping up. The simple solution is to blind-bake the crust before adding the custard. Follow This Tip: Blind-bake the pie crust before pouring in the custard to ensure a crisp, flaky crust.
If you are finding yourself with soggy quiche, it may not be an issue with your crust or a matter of under-baking. Using vegetables with too much water will lead to a soggy quiche. Avoid waterlogged vegetables in your filling.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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