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.
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.
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.
It's essential to thoroughly spray the muffin tin on the sides and bottom to prevent the quiche from sticking to the pan. A nonstick muffin pan is best to avoid sticking. Before removing the eggs after they've baked, let them cool first.
Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
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.
BEAT eggs, milk, thyme and salt in medium bowl until blended. Carefully POUR over filling in pie shell. 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.
To keep your egg bites from gluing themselves to the muffin tin, you want to keep them from ever making contact with the tin at all. To achieve this separation, you'll just need to pop a foil muffin or cupcake liner into each well of your muffin tin.
According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.
Just be careful to keep it in the fridge as leaving it on the counter could create bacteria growth due to the quiche's dairy and egg-based filling. According to the FDA, you should never leave egg-based dishes out on the counter for over two hours — and if it's especially hot, they should be refrigerated before then.
What Can You Use Instead of Pie Weights? Instead of pie weights, you can use dried beans or rice, granulated sugar, popcorn kernels or steel ball bearings. If you are not using pie weights, the idea is to mimic what the pie weight does and to make sure that the alternative is oven-safe.
Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.
Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.
The Quiche Lorraine traces its roots back to the picturesque region of Lorraine in northeastern France. Historians believe that the dish has humble beginnings, originating as a simple and hearty meal prepared by farmers.
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.
Hobby: Web surfing, Skiing, role-playing games, Sketching, Polo, Sewing, Genealogy
Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
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