Mini Quiche Lorraine

Delight in these savory Mini Quiche Lorraine, perfect for breakfast, brunch, or any gathering. These bite-sized treats feature a flaky, buttery crust filled with a rich and creamy custard, speckled with smoky bacon, sharp cheese, and a hint of chives. Whether served warm or at room temperature, these mini quiches are sure to impress and satisfy your guests with their delicious flavor and charming presentation.

Ingredients

For the Crust:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

For the Filling:

• 6 slices of bacon, cooked and crumbled
• 1 cup (120g) grated Gruyère or cheddar cheese
• 1/2 cup (60g) finely chopped onions or shallots
• 1/2 cup (60g) diced bell peppers (optional)
• 4 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• Fresh chives, chopped (for garnish)

Instructions

1. Prepare the Crust:
   • In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   • Preheat the oven to 375°F (190°C). Grease a muffin tin or use mini tart pans.
   • On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles slightly larger than the diameter of your muffin tin cups or tart pans and press the dough into the cups, trimming any excess. Prick the bottoms with a fork.
2. Blind Bake the Crust:
   • Line each crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until the edges are lightly golden. Remove the parchment paper and weights, and bake for another 5 minutes. Let cool slightly.
3. Prepare the Filling:
   • In a skillet, sauté the onions (and bell peppers, if using) until softened. Set aside to cool.
   • In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
4. Assemble the Quiches:
   • Evenly distribute the crumbled bacon, sautéed onions (and bell peppers), and grated cheese into each pre-baked crust.
   • Pour the egg mixture over the fillings, filling each cup almost to the top.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the quiches are set and lightly golden on top.
   • Remove from the oven and let cool slightly on a wire rack. Garnish with chopped chives.
6. Serve:
   • Serve warm or at room temperature. Enjoy these delightful Mini Quiche Lorraine for any meal of the day!

for more recipes click here