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Mini quiche Lorraine

Mini quiche Lorraine

Based on 39 ratings
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Team

Team

Editorial Team at Kitchen Stories

Difficulty
Hard 💪
Preparation
45 min
Baking
35 min
Resting
0 min

Ingredients

2Servings
50 g
flour
31¼ g
butter (cold)
12½ ml
water
¼ tsp
sugar
20 g
leeks
¾ strips
smoked bacon
25 ml
heavy cream
½
eggs
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

oven, stand mixer with dough hook, rolling pin, 8 tart pans (6 in.), pie weights, parchment paper, knife, cutting board, frying pan, cooking spoon, whisk, liquid measuring cup

How-To Videos

See all
how-to-fit-dough-into-a-pie-dish

How to fit dough into a pie dish

pie-crust-a-basic-recipe

Pie crust - a basic recipe

Nutrition per serving

Cal556
Fat40 g
Protein14 g
Carb39 g
  • Step 1/ 7

    Preheat oven to 180°C/355°F. Combine flour, cubed butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.
    • 50 g flour
    • 31¼ g butter (cold)
    • 12½ ml water
    • ¼ tsp sugar
    • salt
    • oven
    • stand mixer with dough hook

    Preheat oven to 180°C/355°F. Combine flour, cubed butter, water, sugar, and salt in either a standing mixer or by hand, until a dough forms.

  • Step 2/ 7

    Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.
    • rolling pin
    • 8 tart pans (6 in.)
    • pie weights
    • parchment paper

    Thinly roll out dough on a lightly floured work surface. Press dough into the bottom and up the sides of mini tart tins, buttered if necessary. Trim off edges. Line with baking paper and weigh down with pie weights.

  • Step 3/ 7

    Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.

    Blind bake the pastry crusts in a preheated oven at 180°C/355°F for approx. 15 min. Set aside and let cool completely.

  • Step 4/ 7

    Meanwhile, slice leek and bacon into fine strips.
    • 20 g leeks
    • ¾ strips smoked bacon
    • knife
    • cutting board

    Meanwhile, slice leek and bacon into fine strips.

  • Step 5/ 7

    Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.
    • vegetable oil (for frying)
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Sauté leek and bacon in some vegetable oil. Lightly season with salt and pepper and then distribute among the cooled crusts.

  • Step 6/ 7

    Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.
    • 25 ml heavy cream
    • ½ eggs
    • salt
    • whisk
    • liquid measuring cup

    Whisk heavy cream and eggs with a pinch of salt and evenly pour the mixture into crusts. Use a container with a spout for easy filling.

  • Step 7/ 7

    Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.

    Bake again in a preheated oven at 200°C /390°F for approx. 20 min. until golden. Allow to cool for 5 – 10 min. before serving.

  • Enjoy your meal!

    Mini quiche Lorraine

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