We had guests that day. I had time that day. So I decided to make mini quiche Lorraines. Well… my version. It was still that period of heavy eating during the holidays, so I thought to myself – why not something comforting, but with all the good stuff…like bacon? Since I had time off work, I decided to try something new and make quiche Lorraine. But cute, mini ones, finger food size, to make the evening more casual. I baked them in two muffin pans and ended up with 18 mini quiches. They were fabulous.

     

Pie shells turned out so flaky and crispy and the filing was really delicious – rich and creamy from cheese, cream and eggs, with salty crispy bacon hidden inside and baked onions that gave the quiche actually milder and sweeter taste. I kept it simple, with just a grinding of black pepper on top and I think this quiche required nothing else – all the flavours were really well balanced.

     

Oh and it is actually a very easy recipe, although it does require some prep time because the dough should chill before baking and bacon and onions have to be cooked before being added to the filling. But trust me, it will be worth the extra time. Make this quiche for brunch or dinner and impress your friends or just feel fancy making some mini quiches for yourself.

preparation time: about 50 minutes
baking time: 40 minutes total, 180°C (350 F)
makes: 18 mini quiches (muffin size)

Ingredients for the dough:
260 g all-purpose flour
1 tsp salt
180 g cold unsalted butter
1 egg yolk
2 Tbsp heavy cream

Ingredients for the filling:
100 g cheese (Gauda, Cheddar, Ementaler or any cheese of your choice that melts nicely)
1 small onion
50 g bacon
2 large eggs
300 g heavy sour cream
salt and black pepper to taste

1. Start by preparing the pie crust. Sift together flour and salt into a bowl and add cold butter cut into small cubes. Rub the butter into the flour using your fingertips or pastry blender until all the butter chunks are reduced to small pieces and are well distributed throughout the flour.

2. Add egg yolk and 2 tablespoons of heavy cream. Working quickly put everything together into a dough. If you need, add some more cream or flour, but these amounts were perfect for me. The dough should be crumbly, but soft and elastic. If you think it is too soft because the butter started melting, put the dough into a fridge for about 20 minutes.

3. Once the dough is ready, sprinkle your working surface with flour and roll out the dough pretty thinly, to about 2-3 mm thick. Use a large glass or cookie cutter or anything you have that has a sharp edge and is round shaped. I used a lid of my tin container with a diameter of 8 cm/3,15 in. Cut circles and place them into a prepared muffin tin. Carefully press the circles into the muffin cups and press them against the bottom and sides to shape them into a cup – mini pie shell.

I used two muffin tins – one is silicon and that one does not require any preparation, so I just cut the dough and shaped it into a muffin cup. My second muffin tin is not non stick, so I brushed it with some vegetable oil and sprinkled with flour. Then I tossed the flour all around the muffin cups by swirling the muffin pan in all directions until all of the muffin cups were covered in oil and coated in flour.

4. After shaping all of the pie shells, put the muffins pans into a refrigerator to chill for about half an hour.

5. In the meantime, start making the filling. First grate the cheese and set it aside. Chop onion and bacon separately into small strips/pieces.

6. Put the bacon into a medium sized pan and fry it on top op the stove over medium high heat until it gets crispy. Be careful not to burn it, it takes no time from being perfectly crispy to burnt. Preheat the oven to 180°C/350 F.

7. Take the bacon out of the pan, but leave the fat it rendered to cook the onions in it. Depending on your bacon, there can be more or less fat leftover in the pan, so add some more olive oil to cook the onions if necessary or take some fat out of the pan if it seems too much. Cook the onions over medium high heat until they get soft and start to develop some color. Remove from the heat, add bacon and mix them together shortly.

8. After the dough has chilled in the fridge, put both pans with pie crusts into the preheated oven and bake for about 10 minutes without the filling.

9. While the pie crusts are baking, continue making the filling. Put two whole eggs into a large measuring cup and start whisking them. You don’t have to use an electric mixer, use a fork or a small whisk. Add heavy cream and whisk until it combines with the eggs well and the mixture looks homogenous. Add salt to taste. It depends on how salty your bacon and cheese are, but add maybe just a small pinch.

7. After baking for about 10 minutes, take the pie shells out of the oven. It would be perfect if you had a cup that fit inside your muffin cups because it is a good idea to press the dough again to the sides of the muffin cups. That way the quiches will look nicer and there will be more filling to fit inside the pie shells. So if you have anything like that, repress the dough into the muffin cups. If not, never mind, it will not affect the taste.

8. Using a spoon, evenly distribute onion and bacon mixture into each pie shell. Add about half a tablespoon per pie shell. Then sprinkle some grated cheese over the bacon and onions, again evenly distributing all the cheese among the pie shells. Finally, pour the mixture of eggs and cream slowly so you don’t mess up the filling. Fill the cups evenly and add a grinding of black pepper to each mini quiche. Bake them for about 30 minutes or until the pie crust gets crispy and starts developing some colour and the filling is set.

9. After you take mini quiches out of the oven, the will look puffed up. That’s okay, they will set in the matter of minutes. Enjoy them freshly baked or serve them cold from the fridge. Either way, yum!

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MINI QUICHE LORRAINES
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