:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/A10Fqq5S-HHw39ZmjWeH/d71c283389c566eb805a8a9c58a4c0.jpeg "Authentic French Classic Mini Quiche Lorraine")
Source: Pixabay
Authentic French Classic Mini Quiche Lorraine
As someone with a great appreciation for French cuisine, I absolutely love Quiche Lorraine. I decided to adapt this classic recipe into a bite-sized delight perfect for parties or simply as a tasty snack. After several trial attempts, I have perfected the art of making these Mini Quiche Lorranes and I am delighted to share it with you.
Ingredients
For the Crust
- 2 cups flour
- 1⁄2 teaspoon salt
- 10 tbls cold unsalted butter, cut into pieces
- 1 large egg yolk
For the Filling
- 4 large eggs
- 11⁄2 cups cream
- 1 Cup shredded Gruyère cheese
- 8 slices thick-cut bacon, cooked and chopped
- salt and pepper to taste
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Directions
Start by making the crust. In a food processor, combine the flour and salt. Add in the cold butter and pulse until the butter is the size of peas. This is important as it will ensure your crust is flaky.
Add in the egg yolk and pulse until the dough comes together.
Divide the dough into 24 equal pieces and press them into mini muffin tins. Make sure to press up the sides to create a deep well for the filling. Place these in the fridge to chill for about 30 minutes - an essential step to avoid the crust from shrinking during baking.
In the meantime, prepare the filling. In a large bowl, whisk together the eggs and cream. Be careful not to over whisk as this can incorporate too much air, which can affect the texture of your quiche.
Stir in the cheese, cooked bacon, salt, and pepper.
Preheat your oven to 375°F (190°C). Once preheated, take out your crusts from the fridge. Spoon the filling into each crust, taking care to evenly distribute the cheese and bacon.
Bake for 25 to 30 minutes or until the quiches are set and lightly browned. Let them cool for a few minutes before serving.
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